Smashed Cucumber Caesar

Serves 1
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Directions

  1. 1Use a rolling pin or the flat side of a chef’s knife to smash the whole cucumbers until they start to break down.
  2. 2Roughly chop the smashed cucumbers into uneven, large bite-sized pieces.
  3. 3Place the cucumber pieces in a colander over a bowl with a good pinch of salt.
  4. 4Mix well and set aside for 15–20 minutes to drain and prevent a watery salad.
  5. 5Set your oven to 190°C.
  6. 6Toss the sourdough chunks with olive oil, garlic, and thyme.
  7. 7Bake for 15 minutes until crisp.
  8. 8Pull from the oven and season with salt and lemon zest while still hot.
  9. 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.
  10. 10Blitz until completely smooth, creamy, and emulsified.
  11. 11Toss the drained cucumbers with the dressing and half the herbs.
  12. 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.