Ingredients
- Caesar dressing:
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1/2 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (1 ounce)
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1 large egg yolk
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1 teaspoon Dijon mustard
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1 tablespoon finely grated lemon zest
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1 tablespoon fresh lemon juice
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1/2 small clove of garlic, peeled and crushed with the side of a knife
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1 teaspoon sherry vinegar
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1 teaspoon Worcestershire sauce
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1/4 cup neutral oil, like grapeseed
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2 tablespoons lightly packed fresh tarragon leaves
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2 tablespoons finely chopped fresh chives, plus more for garnish
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1/8 teaspoon kosher salt, or to taste
- Cheese crisps and salad:
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3/4 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (1 1/2 ounces)
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3 medium zucchini
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
Directions
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To make the dressing, in a food processor, puree the cheese, yolk, mustard, lemon zest and juice, garlic, vinegar, Worcestershire, oil, tarragon, chives, and salt. Set aside.
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To make the cheese crisps, heat the oven to 375° F. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Spoon six mounds of cheese (roughly 1 tablespoon each) onto each pan, spacing them evenly. Pat each mound into an even 3-inch round. Bake until each round is lacy and golden brown and no longer bubbles, 5 to 10 minutes. Remove the pans from the oven. The crisps will firm up as they cool in the pan.
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To make the zucchini salad, use a mandolin fitted with the fine teeth, a julienne peeler, or a spiralizer to cut the zucchini lengthwise into long strips roughly the width of matchsticks (alternately, simply slice them as thinly and evenly as you can—even small-diced zucchini are good here). Place in a large bowl and toss with the salt and pepper. Let sit for 5 minutes. Pour half of the dressing over the zucchini and toss to coat. Add more dressing as desired. Let sit for 3 minutes. Note that the longer you let it sit, the thinner the dressing will become as moisture is drawn from the zucchini, so don’t let it sit longer.
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To serve, divide the salad among 6 plates. Place 2 crisps on each plate, garnish with more chives, and serve immediately.
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