Jesse Jenkins says: “When the process of breaking something creates unformed beauty, it is incredibly satisfying. If it also has a practical function, I’m sold. The jagged texture of the cucumber here creates more surface area to grab onto sauce and toppings. I learned the technique while making oi muchim, a Korean spicy cucumber salad, and have used it ever since. This version goes full Caesar and it’s totally delicious.”
grated zest of 1 lemon handful of chives, thinly sliced
handful of parsley, finely chopped
salt and pepper
For the dressing
4-6 tinned anchovy fillets in oil, crushed to a paste
25g Parmesan cheese, grated with microplane grater
1 egg yolk
15g Dijon mustard
juice of 1 lemon
1 tsp Worcestershire sauce
1 tsp Tabasco
100ml extra virgin olive oil
Method
Smash the whole cucumbers using the flat side of a large knife until they start to break down, then roughly chop them into uneven, large bite-sized pieces. Put them in a colander over a bowl with a good pinch of salt, mix well and set aside for 15-20 minutes.
Meanwhile, toast the breadcrumbs in the olive oil in a frying pan with the garlic cloves and thyme till golden brown. Remove from the heat and season with salt and the lemon zest while hot, then set aside.
You can make the dressing in the same way as you would a mayonnaise, putting all the ingredients other than the oil into a bowl and mixing well, then slowly streaming in all the oil, whisking constantly throughout. Otherwise, blend all the ingredients at once in a blender (I often blend it). Check for seasoning.
Drain the cucumbers, then add them to the dressing with half the herbs. Mix well, then finish with the toasted breadcrumbs and the rest of the herbs.
Good to know
Image credit: Jesse Jenkins
About Jesse Jenkins
Extracted from Cooking with Vegetables by Jesse Jenkins (published by Bluebird, June 2025, £28).
Jesse Jenkins, also known by his Instagram handle ADIP (Another Day in Paradise), is a rising star on the UK cooking scene. He brings his distinctive Californian-relaxed style to bold flavour-packed home cooking in his debut cookbook, Cooking with Vegetables. Featuring over 100 creative recipes, this book invites home cooks to transform everyday ingredients into delicious, unforgettable dishes.
Jenkins’ recipes put vegetables front and centre, applying techniques often reserved for meat or fish to elevate the flavours and textures of humble ingredients. Whether it’s charring leeks over an open flame for smoky depth, ‘grilling’ peas in a sieve or caramelising cabbage for a crisp crust, Jenkins showcases how vegetables can shine whether you eat meat, fish or are plant based.
