Ingredients
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
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
Salad
- 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
Makes 4–6 servings; the serving adjustment starts at 6.
This dressing contains anchovy, so the recipe is not vegetarian as written.
