Salads · Side Dishes
Cucumber Caesar with Chile Breadcrumbs
- Serves
- 6 servings
Bring it to the table
About this recipe.
Crunchy cucumber with lemon-anchovy dressing, Parmesan, dill and spicy toasted crumbs.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Breadcrumbs
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Calabrian chile paste (use up to 2 teaspoons, or 1/2 teaspoon crushed red pepper for the base recipe)
- 1 cup panko
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)
Salad
- 4 garlic cloves (finely grated)
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon anchovy paste (or about 5 drained oil-packed anchovy fillets, mashed)
- 1 tablespoon Dijon mustard
- 3/4 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more to taste)
- 3 English cucumbers (cut diagonally into 1-inch pieces)
- 4 oz Parmesan (shaved)
- 1 cup chopped dill
Keep the crumbs dry until serving
The dressing can coat the cucumbers ahead of the final toss, but the toasted crumbs stay crisp best when added at the table.
At the table
Serve as a cool, crunchy side with grilled food or a simple main course.
The cooking plan
How to make Cucumber Caesar with Chile Breadcrumbs.
Heat the breadcrumb oil in a skillet over medium heat. Stir in the chile paste, then add panko and breadcrumb salt. Cook for 5–8 minutes, stirring often, until deep golden. If using pepper flakes instead of paste, add them with the panko. Transfer to a bowl.
Whisk the garlic, salad oil, lemon juice, anchovy, mustard and salad salt in a large bowl. Add the cucumbers and toss well.
Gently fold in the Parmesan and dill. Taste and adjust seasoning.
Transfer to a platter just before serving and top with the crisp chile breadcrumbs.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cucumber Caesar with Chile Breadcrumbs
Ingredients
2 tablespoons extra-virgin olive oil- 1 teaspoon Calabrian chile paste use up to 2 teaspoons, or 1/2 teaspoon crushed red pepper for the base recipe
- 1 cup panko
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
- 4 garlic cloves finely grated
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 tablespoon anchovy paste or about 5 drained oil-packed anchovy fillets, mashed
- 1 tablespoon Dijon mustard
- ¾ teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more to taste
- 3 English cucumbers cut diagonally into 1-inch pieces
- 4 oz Parmesan shaved
- 1 cup chopped dill
Instructions
- Heat the breadcrumb oil in a skillet over medium heat. Stir in the chile paste, then add panko and breadcrumb salt. Cook for 5–8 minutes, stirring often, until deep golden. If using pepper flakes instead of paste, add them with the panko. Transfer to a bowl.
- Whisk the garlic, salad oil, lemon juice, anchovy, mustard and salad salt in a large bowl. Add the cucumbers and toss well.
- Gently fold in the Parmesan and dill. Taste and adjust seasoning.
- Transfer to a platter just before serving and top with the crisp chile breadcrumbs.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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