Cucumber-Ribbons Caesar Salad

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a wide vegetable peeler or sharp knife, cut lengthwise into very thin slices. Place in a clean kitchen towel and squeeze gently to remove any excess moisture. Place in a medium bowl along with tomatoes.

Combine Parmesan, lemon juice, mayonnaise, oil, garlic, anchovy paste, salt and pepper in a small jar with a tight-fitting lid. Cover and shake until well combined and the anchovy paste has dissolved. Pour the dressing over the vegetables and toss to coat. Serve with lemon wedges, if desired.