Smashed cucumber
Sam Low calls the smash 'the most important knife technique you're not doing' — the fractured surface isn't aesthetic, it fundamentally changes how the dressing clings. Eric Sze's version at 886 leans into good chili crisp and black vinegar, which cuts with more complexity than rice vinegar alone. Make this the day before. It's better cold and rested.
Ingredients · serves 2 for 3 days
Method
Smash — commit to it
Place cucumber on board. Use the flat of a cleaver or a heavy pan to smash firmly along the length — apply real pressure, you want it to crack and split completely open. Cut into 3–4cm irregular pieces. The fractures are the point: they grip dressing in a way smooth cuts never do.
Salt and drain
Toss with kosher salt, rest 15–20 minutes. Drain off pooled liquid. Press lightly with a paper towel. The salt draws out water that would otherwise dilute the dressing — the cucumber flavour concentrates.
Dress and rest
Grate or finely mince garlic. Combine with chili crisp, black vinegar, soy sauce, sesame oil, and sugar. Toss over drained cucumber. Scatter sesame seeds. Rest at least 30 minutes in the fridge before serving — the black vinegar mellows and the flavours integrate.