This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad.

From The Foothills Cuisine of Blackberry Farm, page 121:

“When the garden and farmer’s markets are overflowing with zucchini, it’s time for this salad, which pairs lovely long threads of sweet raw zucchini with a creamy yet light dressing and Blackberry’s twist on Italian frico, made with our own Singing Brook cheese (Pecerino Toscano is a very appropriate substitute).”

The café is serving Blackberry Farm’s Zucchini Caesar Salad alongside our Quiche Lorraine and local greens. Stop by The Factory Café this week and explore our menu, or recreate the tasty dish yourself.

ZUCCHINI CAESAR SALAD WITH CHEESE CRISPS

Serves 6-8

CAESAR DRESSING

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

CHEESE CRISPS AND SALAD

3/4 cup finely grated Singing Brook, Ossau-Iraty, or Pecerino Toscano cheese (1 ½ ounces)
3 medium zucchini
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To prepare 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.

To prepare the cheese crisps, preheat the oven to 375 degrees. 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 and carefully slide the silicone mats onto a cool work surface. Let the crisps cool to room temperature. They will firm up as they cool.

To prepare the zucchini, use a mandolin fitted with the fine teeth or a julienne peeler to cut the zucchini lengthwise into long strips the width of matchsticks. 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.

To serve, divide the salad among 6 plates. Place 2 crisps alongside each salad and serve at once.

Recipe reprinted with permission from Blackberry Farm.