CUCUMBER CAESAR WITH SPICY BREADCRUMBS

Photograph By Heami Lee, Food Styling By Thu Buser, Prop Styling By JoJo Li

This Caesar-ish side reimagines the classic in a few ways. First, cucumbers replace romaine to keep things extra refreshing. No need to worry about emulsifying oil and egg yolks here—this dressing skips mayonnaise and goes lighter so those crunchy cukes don’t get overpowered. Use anchovy paste for ease, but if you only have whole filets, smash 5 or 6 into a paste using the flat side of your knife instead. For even more texture and a little heat, Calabrian chili–spiced breadcrumbs take the place of croutons and get scattered over the top. (If you don’t already have Calabrian chili paste on hand, add a ½ teaspoon of red pepper flakes when you season the breadcrumbs to add just a touch of heat.)

4–6 SERVINGS / 30 MINUTES

INGREDIENTS

For the breadcrumbs:

2 Tbsp. extra virgin olive oil

1–2 tsp. Calabrian chili paste*

1 cup panko

½ tsp. Diamond Crystal kosher salt

For the salad:

4 garlic cloves, finely grated

⅓ cup extra virgin olive oil

¼ cup fresh lemon juice

1 Tbsp. anchovy paste or about 5 drained oil-packed anchovy filets, smashed

1 Tbsp. Dijon mustard

¾ tsp. Diamond Crystal kosher salt, plus more

3 English hothouse cucumbers, cut on a diagonal into 1 in. pieces

4 oz. Parmesan, shaved

1 cup coarsely chopped dill

*Instead of

Calabrian chili paste, use ½ tsp. crushed red pepper flakes

METHOD

To make the breadcrumbs, heat olive oil in a large skillet, preferably cast iron, over medium. Add Calabrian chili paste (or red pepper flakes) to your heat preference, and stir into oil. Add panko and kosher salt and cook, stirring often, until breadcrumbs are deep golden brown, 5–8 minutes. Transfer spicy breadcrumbs to a small bowl; set aside.

For the salad, whisk garlic, olive oil, lemon juice, anchovy paste, Dijon mustard, and kosher salt in a large bowl to combine. Add cucumbers to dressing; toss well to coat. Add Parmesan and dill; gently toss to distribute evenly. Taste and season salad with more salt if needed.

Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top.

Do Ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill. Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

This recipe was originally published for Bon Appetit.