Mild though its flavor may be, the mighty cucumber demands center stage (or plate). Like a crisp green protagonist in a summer blockbuster, it refuses to sit in the corner — because as it turns out, nobody puts Kirby there.
This tangy salad recipe celebrates the crunch, the cooling hydration and the sheer diversity found at Sang Lee Farms in Peconic. In this second-generation landmark, the Lee family has refined the art of organic stewardship for over 70 years.
That dialed-in care and expertise is no better demonstrated than with the cucumbers they grow, far more complex than the standard, one-note grocery-store versions. Lucy Senesac, who manages the farm’s operations alongside William Lee, oversees a dual-growing environment that produces a variety of specialized textures.
“In June, we grow both field and hothouse cucumbers,” Senesac explains. “Those in the high tunnels are trellised to grow to the ceiling,” a vertical approach that allows the farm to produce “long telegraph types that are ribbed and thin-skinned — [a] seedless variety,” alongside “long thin-skinned Asian cucumbers … and a smaller mini cucumber — Persian types.”
To ensure these delicate varieties remain pristine, the farm uses mesh screens to keep out cucumber beetles so “the skins don’t get chewed up and they don’t all wither from disease,” Senesac says. Meanwhile, out in the open air, the fields yield “classic slicing types like Marketmore, and also pickling varieties that are more Kirby types,” she says, plus a striking new ‘yellow blonde’ variety. These field-grown options, Senesac continues, are “more hardy, are not trellised and their skins are a little thicker and have more seeds. They are your classic cucumber.”
Over the last 15 years, the farm has shifted its focus to retail, farmer’s markets and its CSA program, adding specialty crops such as heirloom tomatoes and multicolored carrots to the rotation. To complement this produce, the Lees developed an on-site, certified organic kitchen. Their line of dressings, dips and pickled products is now available at their fully stocked farm stand, reflecting a commitment to land stewardship and community that spans generations.
While you can take a sneaky shortcut with store-bought crispy chili oil, pickles and candied almonds, we recommend making the vibrant green tahini dressing (which is certainly having a moment!) from scratch to tie the fresh fennel and Sang Lee cucumbers together. This dish is the ultimate summer encore and an ideal choice for plant-based entertaining.
Photo Credit: Doug Young
TIPS FOR THE HOME COOK
Pickle Logic: For the “quick pickle” element in this salad, look for vinegar-forward varieties. Bread-and-butter pickles offer a sweet-tangy balance, while cornichons provide a tart, concentrated crunch. If you’re at the Sang Lee farm stand, their own line of pickles is the natural choice to keep the flavors local.
The Mandoline Is Your Friend: To get that pro look, use a mandoline for the fennel. Shaving it paper thin allows it to soften slightly when tossed with the pickles, creating a better “nest” for the cucumbers.
Temperature Matters: Keep your cucumbers in the crisper drawer until the very moment you slice them. The contrast between the cold, snap-fresh cucumber and the creamy, room-temperature tahini is what makes this dish pop.
Salt with Intention: Don’t salt the cucumbers too early. Salt draws out moisture, which can turn this crisp salad watery if it sits too long. Assemble and dress right before you head to the table.
Herb Freshness: When working with soft herbs like coriander and mint, avoid chopping them too finely, as this can bruise them. Hand-tearing or keeping the leaves whole maintains the bright flavors and elevated presentation.
Crunchy Sang Lee Cucumber & Fennel Salad with Green Tahini
PREP TIME 20 minutes
COOK TIME 5 minutes
SERVES 4
FOR THE SALAD BASE
12 Sang Lee mini Persian cucumbers (or 2-3 long telegraph/Asian types), halved lengthways and sliced on an angle
1 fennel bulb, finely shaved on a mandoline
¾ cup coriander leaves (cilantro)
¾ cup mint leaves
3 tbsp quick cucumber pickles
Toasted sesame seeds, to garnish
FOR THE DRESSING
⅔ cup tahini
½ cup cilantro
½ cup parsley
1 tsp fresh lemon juice
Pinch of salt
FOR THE TOPPINGS
⅓ cup candied almonds
⅓ cup crispy chili oil
1. Combine the tahini, coriander, parsley, salt and lemon juice in a high-speed blender. Blend until smooth and a bright, vibrant green. If the mixture is too thick, add a tablespoon of water at a time until it reaches a creamy, pourable consistency. Adjust salt to taste.
2. In a medium mixing bowl, toss the sliced Sang Lee cucumbers and shaved fennel with the coriander and mint. Add the tablespoon of pickles to the bowl and toss gently to combine.
3. Spread a generous layer of the homemade green tahini across the bottom of a large serving platter. Arrange the cucumber and fennel mixture over the tahini base. Scatter the candied almonds and toasted sesame seeds over the top for crunch. Finish with a heavy drizzle of crispy chili oil and serve immediately.
