Smashed Cucumber Caesar

• загальний час: 37 minutes

Інгредієнти

3 cucumbers, washed

1 large slice organic sourdough bread, broken into bite-size chunks

1 tablespoon extra virgin olive oil

2 garlic cloves, crushed

6 sprigs thyme, leaves only

zest of 1 organic lemon

1/4 cup chives, thinly sliced

1/4 cup parsley, finely chopped

freshly ground black pepper

flaky sea salt

DRESSING

4 tinned anchovy fillets in organic olive oil

25 g organic Parmesan cheese, finely grated

1 organic pasture-raised egg yolk

15 g Dijon mustard

juice of 1 organic lemon

1 teaspoon chilli crunch oil

1 teaspoon Worcestershire sauce

100 ml extra virgin olive oil

Напрямки

The Signature Smash: Use a rolling pin or the flat side of a chef’s knife to smash the whole cucumbers until they start to break down. Roughly chop into uneven, large bite-sized pieces.

Drain for Texture: Place the pieces in a colander over a bowl with a good pinch of salt. Mix well + set aside for 15–20 minutes. This is essential to prevent a watery salad.

The Crunch: Set your oven to 190°C. Toss the sourdough chunks with olive oil, garlic + thyme. Bake for 15 minutes until crisp. Pull from the oven + season with salt + lemon zest while still hot.

The Emulsion: Place all dressing ingredients into a high-speed blender. Blitz until completely smooth, creamy + emulsified.

Toss the drained cucumbers with the dressing + half the herbs. Top with the golden sourdough croutons + the remaining herbs just before serving.

Does your salad usually get watery after 5 minutes? Let me know if the “Signature Smash” technique finally fixes your texture issues below. 👇