Servings: 4 side salads
Ingredients
Breadcrumbs
- 2 Tbsp Olive Oil
- 1 cup Panko Breadcrumbs
- 1/4 tsp Kosher Salt
Dressing
- 4 cloves garlic
- 5 drained oil-packed anchovy fillets
- 1/3 cup extra-virgin olive oil
- 1 lemon
- 1 Tbsp. dijon mustard
- Pinch of salt
Salad
- 2 English cucumbers
- 4 oz Parmesan cheese
Instructions
Breadcrumbs
- Heat 1 Tbsp olive oil in a large skillet
- Toast 1 cup Panko breadcrumbs until brown, add 1/4 tsp kosher salt and stir
Dressing
- Grate 4 cloves garlic into large bowl with a Microplane
- Add 5 anchovy fillets, sprinkle with a pinch of salt, and use a fork to smash everything together with the grated garlic
- Add 1/3 cup olive oil, juice of one lemon, and 1 Tbsp Dijon mustard
Salad
- Slice 2 English cucumbers on a diagonal into 3/4 inch pieces and then cut in half lengthwise
- Toss with dressing in large bowl or serve in individual bowls
- Using a vegetable peeler or cheese peeler, thinly slice 4 oz Parmesan cheese on top
- Add breadcrumbs and serve
Inspired by:
