Smashed Cucumber Caesar
Serves 1
Directions
- 1Use a rolling pin or the flat side of a chef’s knife to smash the whole cucumbers until they start to break down.
- 2Roughly chop the smashed cucumbers into uneven, large bite-sized pieces.
- 3Place the cucumber pieces in a colander over a bowl with a good pinch of salt.
- 4Mix well and set aside for 15–20 minutes to drain and prevent a watery salad.
- 5Set your oven to 190°C.
- 6Toss the sourdough chunks with olive oil, garlic, and thyme.
- 7Bake for 15 minutes until crisp.
- 8Pull from the oven and season with salt and lemon zest while still hot.
- 9Place all dressing ingredients (tinned anchovy fillets, organic Parmesan cheese, organic pasture-raised egg yolk, Dijon mustard, juice of organic lemon, chilli crunch oil, Worcestershire sauce, extra virgin olive oil) into a high-speed blender.
- 10Blitz until completely smooth, creamy, and emulsified.
- 11Toss the drained cucumbers with the dressing and half the herbs.
- 12Top with the golden sourdough croutons and the remaining herbs just before serving.
Ingredients
- 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
- 1 zest of organic lemon
- 0.25 cup chives, thinly sliced
- 0.25 cup parsley, finely chopped
- freshly ground black pepper
- flaky sea salt
- 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
- 1 juice of organic lemon
- 1 teaspoon chilli crunch oil
- 1 teaspoon Worcestershire sauce
- 100 ml extra virgin olive oil
Equipment
rolling pinchef’s knifecolanderovenhigh-speed blender
Tips
- The signature smash technique breaks down the cellular structure of the cucumber, creating an irregular surface area to catch and hold the dressing.
- Draining the smashed cucumbers with salt for 15-20 minutes is essential to prevent a watery salad.
- Season the croutons with salt and lemon zest while still hot for best flavor.
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