Name: Buffalo Cucumber Salad
Total time: 35 min
Ingredients: 2 English cucumbers; 1 teaspoon table salt; ¼ cup Frank’s RedHot Original Cayenne Pepper Sauce; 2 tablespoons extra-virgin olive oil; 1 tablespoon honey; 1 small shallot , minced; 2 garlic cloves , minced; 2 celery ribs , sliced on bias ¼ inch thick; 3 ounces blue cheese , crumbled (¾ cup), divided

Why This Recipe Works

This salad is our interpretation of the fan-favorite dish from Parm restaurant in New York City’s Little Italy (and beyond). We used one of our favorite methods of preparing cucumbers: We smashed them with a rolling pin before tearing them into bite-size chunks. The craggy edges were perfect for holding on to lots of our buffalo vinaigrette. Salting the cucumbers in a colander pulled out excess moisture, so the salad didn’t get watered down. Instead of the usual butter-based buffalo sauce, we used extra-virgin olive oil to keep the vinaigrette from congealing when hitting the cold cucumbers. Scattering extra blue cheese on top added creamy, funky contrast to the spicy-cool salad.

Before You Begin

We prefer English cucumbers in this recipe. Frank’s RedHot Original Cayenne Pepper Hot Sauce is a key element of classic buffalo sauce; the dish might be tasty if made with another sauce, but it won’t be “buffalo.”

Instructions

Trim and discard ends from cucumbers. Cut each cucumber crosswise into 3-inch lengths. Place pieces in large zipper-lock bag and seal bag. Using small skillet or rolling pin, gently crush cucumbers until flattened and split lengthwise into 3 or 4 spears each.

Tear spears into rough 1- to 1½-inch pieces and transfer to colander set in sink. Toss cucumbers with salt and let sit for 15 to 30 minutes.

Whisk hot sauce, oil, honey, shallot, and garlic together in large bowl. Add cucumbers, celery, and ½ cup blue cheese and toss to combine. Transfer to serving platter and sprinkle with remaining ¼ cup blue cheese. Serve.