It's the the (almost) no-cook meal of the summer.
as much as the next person, I feel its raw form is deeply underappreciated—too often used as a stiff replacement for noodles. But give those raw ribbons of squash the Caesar treatment, and you’ll find that the creamy dressing clings to each slice without letting the zucchini lose any of its tender crunch. Better still, add a can of white beans, and you’ve got sufficient heft to make a meal from a bowl of salad.
I use shaved raw zucchini here. The long, flat edges mimic lettuce, helping achieve the best dressing-to-vegetable ratio. The ribbon-like shape is easiest to pull off using a vegetable peeler on a long zucchini, but thinly sliced rounds also work well. Not a squash fan? This salad might be the recipe to convert you. But for those who are truly anti-squash, the next best option is cucumber, preferably less-pulpy English or Persian cucumbers.
Though obviously not a part of a traditional Caesar, white beans add some substance to the mix, and their creamy texture is a great foil to the crunchy elements. Just drain a couple cans of cannellini, butter, or navy beans, give them a rinse, and plop into the salad along with homemade croutons. Technically the only part of this salad youcook, the croutons are as simple as tearing bread and tossing it in an oiled skillet until charred.
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