Cucumber Crudités with Soy Aioli and Sesame Crumble
Photo: Erin Kunkel; Styling: Melissa Padilla
The ideal appetizer to satisfy hungry guests before mealtime, this simple duo of crunchy cucumbers and addictively delicious soy aioli will get the job done. But the best part of this refreshing party dip is by far the sesame crumble—a dip topper that's as impressive as it is easy. Pro tip: use leftover aioli as a cooling fish dip.
1 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons lemon olive oil
1½ teaspoons lemon zest (from 1 lemon)
¼ teaspoon black pepper
3 tablespoons toasted sesame oil, divided
2 tablespoons toasted sesame seeds
1 teaspoon raw cane sugar
½ teaspoon flaky sea salt (such as Maldon)
1 English cucumber, cut into 3-inch spears
How to Make It
Whisk together mayonnaise, soy sauce, lemon oil, lemon zest, pepper, and 2 tablespoons of the sesame oil in a small bowl until fully incorporated; transfer mixture to a serving bowl. Using a spoon, make an indention on top of aïoli to create a cavity. Drizzle remaining 1 tablespoon sesame oil into cavity.
Heat a small nonstick skillet over medium. Add sesame seeds, cane sugar, and salt. Cook, stirring constantly, until sugar is toasted, about 2 minutes. Remove from pan, and sprinkle over aïoli. Serve cucumber spears with aïoli.