Smashed Cucumber Caesar
The added crunch of cucumbers (which have been smashed and salted to remove any excess water) paired with my number one favorite salad—the Caesar—will truly be a winner for any dinner party. I recently served this alongside fried chicken for friends and it was really the perfect summery dinner. The dressing is my usual tried and true go-to take on the classic—with soy sauce and fish sauce adding a subtle depth of flavor. I’ve made it a bit more intense than usual for this recipe—the cucumbers can take it. I’ve left out the traditional croutons but feel free to throw some in if you so desire.
Serves 4-6
INGREDIENTS
1 to 1½ pounds mini cucumbers
8 ounces baby romaine leaves
Freshly grated pecorino
My Caesar Dressing
¾ cup Greek yogurt
2 tablespoons kewpie mayo
2 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon soy sauce
1 teaspoon fish sauce
½ a lemon, juiced
½ teaspoon freshly ground black pepper
½ cup freshly grated pecorino, plus more for finishing
METHOD
Cut cucumbers into large bite-sized pieces—about four pieces per cucumber—then use the side of your knife to gently crush each piece (as you would to a clove of garlic). Place in a strainer over a bowl. Salt cucumbers with ½ teaspoon kosher salt, gently toss and let drain for about 10 minutes.
Meanwhile, make the dressing. Add Greek yogurt, kewpie mayo, Dijon, anchovy paste, soy sauce, fish sauce, lemon juice and black pepper to a small jar and using an immersion blender—blend until smooth. Stir in pecorino. Alternatively you can use a small blender or a bowl and a whisk.
Use a paper towel to gently pat of any excess moisture on the cucumbers. Add to a large bowl along with romaine. Add dressing (you will have some left over which will keep in the fridge for up to 5 days) and toss to coat everything. Transfer to a serving platter, finish with a VERY healthy sprinkling of freshly grated pecorino and serve.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter