Blackberry Farm's Zucchini Caesar Salad with Cheese Crisps

By • August 22, 2017 0 Comments

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Author Notes: Adapted slightly from The Foothills Cuisine of Blackberry Farm (Clarkson Potter, 2012).Genius Recipes

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Serves 6 to 8

Caesar dressing:

  • 1/2 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (1 ounce)
  • 1 large egg yolk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 small clove of garlic, peeled and crushed with the side of a knife
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup neutral oil, like grapeseed
  • 2 tablespoons lightly packed fresh tarragon leaves
  • 2 tablespoons finely chopped fresh chives, plus more for garnish
  • 1/8 teaspoon kosher salt, or to taste

Cheese crisps and salad:

  • 3/4 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (1 1/2 ounces)
  • 3 medium zucchini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  1. 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.
  2. 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.
  3. 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.
  4. 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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