Crisp cucumbers with tangy Caesar dressing, croutons, and Parmesan—a refreshing twist ready in 15 minutes.
# Components:
→ Salad Base
01 - 1 large English cucumber, peeled and thinly sliced
02 - 1/4 cup croutons (homemade or store-bought)
03 - 2 tablespoons extra Parmesan cheese, for garnish
04 - 1/2 cup halved cherry tomatoes (optional)
05 - 1/4 small red onion, thinly sliced (optional)
06 - 1/2 ripe avocado, diced (optional)
07 - 2 tablespoons crispy bacon, crumbled (optional)
08 - Fresh dill or parsley, chopped (optional)
→ Caesar Dressing
09 - 1/2 cup mayonnaise (full-fat recommended)
10 - 2 tablespoons freshly grated Parmesan cheese
11 - 1 tablespoon freshly squeezed lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/4 teaspoon Worcestershire sauce
15 - 1/4 teaspoon freshly ground black pepper
16 - 1/8 teaspoon salt, or to taste
17 - 2 anchovy fillets, finely minced (optional)
18 - Pinch of red pepper flakes (optional)
# Directions:
01 - Peel the cucumber fully or in stripes for added texture, then slice thinly about 1/8 inch thick. Sprinkle slices with a little salt, let sit in a colander for 15–20 minutes to draw out excess moisture, then rinse and pat dry.
02 - In a medium bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, black pepper, and salt until creamy and smooth. Add anchovies or red pepper flakes if desired. If the dressing is too thick, thin with 1–2 teaspoons of water.
03 - In a large bowl, gently toss cucumber slices with enough Caesar dressing to coat evenly. Add optional cherry tomatoes, red onion, avocado, bacon, or fresh herbs if using.
04 - Just before serving, add croutons and toss gently to combine. Transfer to a serving bowl or individual plates, garnish with extra Parmesan and freshly ground black pepper. Top with grilled chicken or shrimp if desired. Serve immediately for the best texture.
