Cucumber Caesar Salad

Ingredientes

For the salad:

1 pound English cucumbers (2 small or 1 large), cut crosswise into 1/4-inch-thick slices

1 teaspoon kosher salt, divided

2 teaspoons neutral oil, such as canola or grapeseed

1/4 cup panko breadcrumbs

Wedge Parmesan cheese (at least 2 ounces), for shaving

Freshly ground black pepper

For the dressing:

1 1/2 oil-packed anchovy fillets, or 3/4 teaspoon anchovy paste

1 clove garlic

1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1/2 medium lemon)

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1/8 teaspoon kosher salt

Freshly ground black pepper

1/4 cup neutral oil, such as canola or grapeseed

2 tablespoons finely grated Parmesan cheese

Instrucciones

Salt the cucumbers and toast the breadcrumbs:

Place 1 pound sliced English cucumbers in a colander or large strainer. Sprinkle with 3/4 teaspoon of the kosher salt and toss to combine. Let sit for 30 minutes to drain. Meanwhile, toast the breadcrumbs and make the dressing.

Toast the breadcrumbs:

Heat 2 teaspoons neutral oil in a small frying pan over medium heat until shimmering. Add 1/4 cup panko breadcrumbs and the remaining 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the breadcrumbs are light golden brown and crisp, about 2 minutes. Remove the pan from the heat.

Make the dressing and assemble the salad:

Very finely chop 1 1/2 anchovy fillets and 1 garlic clove together until paste-like (if using anchovy paste, add 3/4 teaspoon directly to the dressing). Transfer to a medium bowl.

Whisk in 1 tablespoon plus 1 teaspoon lemon juice, 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1/8 teaspoon kosher salt, and a few grinds of black pepper until combined. While whisking constantly, slowly drizzle in 1/4 cup neutral oil and whisk until thickened and combined. Whisk in 2 tablespoons finely grated Parmesan cheese.

When the cucumbers are ready, pat the slices dry with paper towels (do not rinse). Re-whisk the dressing if needed. Toss the cucumbers in the dressing until evenly coated. Transfer to a large plate, spread out into an even layer, and drizzle any remaining dressing over the top.

Using a vegetable peeler, shave a generous amount of Parmesan cheese (about 1 1/2 ounces) over the cucumbers. Sprinkle with the breadcrumbs and a few grinds of black pepper.

Notas

Make ahead: The dressing can be made up to a few hours and refrigerated; re-whisk before using. The toasted breadcrumbs can be made up to 2 days ahead and stored in an airtight container at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days, but the breadcrumbs and cucumber will soften and the dressing will be watery.