Skip to main content
Recipes
August 2022

Cucumber Caesar With Spicy Breadcrumbs

By Zaynab Issa

4.4

(10)

Cucumber Caesar With Spicy Breadcrumbs on Plate
Photograph by Heami Lee, Food Styling by Thu Buser, Prop Styling by JoJo Li

This Caesar-ish side reimagines the classic in a few ways. First, cucumbers replace romaine to keep things extra refreshing. No need to worry about emulsifying oil and egg yolks here—this dressing skips mayonnaise and goes lighter so we don’t overpower those crunchy cukes. Use anchovy paste for ease, but if you only have whole fillets, smash 5 or 6 into a paste using the flat side of your knife instead. For even more texture and a little heat, Calabrian chile–spiced breadcrumbs take the place of croutons and get scattered over the top. (If you don’t already have Calabrian chile paste on hand, add ½ tsp. red pepper flakes when you season the breadcrumbs to add just a touch of heat.)

What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

Breadcrumbs

2

Tbsp. extra-virgin olive oil

1–2

tsp. Calabrian chile paste or ½ tsp. crushed red pepper flakes

1

cup panko

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Salad and Assembly

4

garlic cloves, finely grated

⅓

cup extra-virgin olive oil

¼

cup fresh lemon juice

1

Tbsp. anchovy paste or about 5 drained oil-packed anchovy fillets, smashed

1

Tbsp. Dijon mustard

¾

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

3

English hothouse cucumbers, cut on a diagonal into 1" pieces

4

oz. Parmesan, shaved

1

cup coarsely chopped dill

Need to make a substitution?

Preparation

  1. Breadcrumbs

    Step 1

    Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium. Add 1–2 tsp. Calabrian chile paste, depending on your heat preference, and stir into oil. Add 1 cup panko and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (and ½ tsp. crushed red pepper flakes, if using instead) and cook, stirring often, until breadcrumbs are deep golden brown, 5–8 minutes. Transfer spicy breadcrumbs to a small bowl; set aside.

    Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

  2. Salad and Assembly

    Step 2

    Whisk 4 garlic cloves, finely grated, ⅓ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 1 Tbsp. anchovy paste or about 5 drained oil-packed anchovy fillets, smashed, 1 Tbsp. Dijon mustard, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add 3 English hothouse cucumbers, cut on a diagonal into 1" pieces, to dressing; toss well to coat. Add 4 oz. Parmesan, shaved, and 1 cup coarsely chopped dill; gently toss to distribute evenly. Taste and season salad with more salt if needed.

    Step 3

    Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top.

    Do Ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.

Explore Bon AppétitDinnerLunchSideEasySaladCucumberVegetableHealthyishSummer