Baron’s crunchy cucumbers

Ingredients

• 2–3 cucumbers

• 2–3 tbsp chili oil

• 1–2 tsp sesame seeds

• Salt to taste

Instructions

• Slice cucumbers into bite-sized pieces (if you have a mandoline, whip it out).

• Lightly salt and let sit for 5–10 minutes to draw out a bit of water. Drain if needed.

• Transfer to a bowl and spoon chili oil over the top. Toss to coat.

• If you want to impress your firends, stack them up like you’re building a pyramid.

• Finish with sesame seeds.

We’re giving you permission to play with your food here.

This is barely a recipe, which is kind of the point. A few cucumbers, a spoonful of Chili Crude, a sprinkle of sesame seeds, and suddenly you’ve got something cold, crisp, and actually worth putting on the table. It comes together in minutes, but it lands like something you meant to make.

It’s the kind of thing you set out with drinks or bring to a table full of heavier food when you want something fresh that still has a little edge.