Note from the author: In retrospect, I'd like this recipe with thicker cut cucumbers, but this recipe was perfect with romaine.

Ingredients

• 2 English cucumbers

• 6 small radishes

• 1 tsp dijon

• 2 garlic cloves, minced

• 3-5 anchovy filets or 2-3 tsp anchovy paste

• 2 Tbsp lemon juice

• 1/2 tsp lemon zest

• 2 tsp salt + more to taste

• pepper to taste

• 1 cup Greek yogurt

• 2 Tbsp parm cheese +more for garnish

Directions

1. Wash the cucumbers and using a mandolin, peeler, or spiralizer to shave them. Place them in a bowl (preferably a colander in a bowl) and toss with 2 tsp salt. Set aside for 30 minutes or in the fridge a few hours. Shave the radishes and set aside.

2. Meanwhile, mix the yogurt, anchovy (may have to use an electric mixing device if using filets), lemon juice, zest, garlic, dijon, and 2 Tbsp parm cheese. Taste and adjust with salt and pepper. This dressing will be good for about 4 days.

3. When you're ready to make the salad, rinse the cucumbers and pat them dry well. Toss the cucumbers and the radishes in the dressing. Serve immediately or store in the fridge up to 3 days.