Blackberry farm's zucchini caesar salad with cheese crisps

Indulge in the flavors of Blackberry Farm's zucchini caesar salad, topped with crunchy cheese crisps for a gourmet culinary experience.

Ingredients:

• 1/2 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (30g)
• 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
• 3/4 cup finely grated Pecorino Toscano, Singing Brook, or Ossau-Iraty cheese (40g)
• 3 medium zucchini
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. For preparing the dressing, blend together the cheese, egg yolk, mustard, lemon zest, lemon juice, garlic, vinegar, Worcestershire sauce, olive oil, tarragon, chives, and salt in a food processor. Keep it aside for later use.
2. To make the cheese crisps, preheat the oven to 375° F. Prepare 2 baking sheets by lining them with silicone baking mats or parchment paper. Scoop out six portions of cheese (roughly 1 tablespoon each) onto each baking sheet, making sure to space them evenly. Flatten each portion into a 3-inch round shape. Bake until the rounds turn crispy and golden brown without any bubbles, which should take about 5 to 10 minutes. Remove the sheets from the oven. The crisps will become solid as they cool on the sheet.
3. For the zucchini salad, use a mandolin with fine teeth, a julienne peeler, or a spiralizer to slice the zucchini into long strips resembling matchsticks in width (alternatively, thinly slice or dice the zucchini). Place the zucchini strips in a large bowl, add salt and pepper, and let them rest for 5 minutes. Drizzle half of the prepared dressing over the zucchini and mix well to coat. Add more dressing if needed. Allow it to sit for 3 minutes. Keep in mind that the longer it sits, the thinner the dressing will become due to moisture being released from the zucchini, so avoid leaving it for too long.
4. To serve, distribute the zucchini salad among 6 plates. Place 2 cheese crisps on each plate, sprinkle extra chives on top, and serve promptly.

Summary:

• Calories: 946 kcal
• Fat: 81 g
• Protein: 34 g
• Carbs: 29 g
• Potassium: 1882 mg
• Magnesium: 163 mg