Cucumber Salad with Celery, Apricots, and Pistachios

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Extra-virgin olive oil

Step 2

Peel the cucumbers if their skins are tough or waxed. Trim the ends of the cucumbers, halve lengthwise, and scoop out the seeds. Cut the halves crosswise on an angle into very thin slices.

Step 3

Put the cucumbers in a colander and toss them with 1 1/2 teaspoons salt. Set aside for at least 20 minutes to extract their water and give them a “quick-pickled” flavor.

Step 4

Meanwhile, cut the celery crosswise on an angle into very thin slices and soak in ice water for

Step 5

10 minutes. Drain, pat dry, and pile into a serving bowl.

Step 6

Put the apricots, garlic, and vinegar in a small bowl. Let the apricots plump for 10 minutes.

Step 7

Pat the cucumbers dry and add to the celery, along with the pistachios, mint, parsley, basil, and celery leaves (if using). Remove the garlic from the apricots and discard it. Add the apricots and vinegar to the bowl, along with the chile flakes and 1/4 cup olive oil. Season with black pepper, but don’t add more salt yet because the cucumbers will have absorbed a bit. Toss, taste, and adjust the flavors with more salt, vinegar, chile flakes, or black pepper until it’s bright and zingy. Finish with another drizzle of olive oil. Serve right away.