Cool cucumber slices tossed with creamy Caesar dressing, croutons, and Parmesan for a refreshing light lunch or side dish.
# What You'll Need:
→ Salad Components
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 full-fat mayonnaise
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 create stripes for texture, then slice thinly about 1/8 inch thick. Optionally sprinkle slices with salt and let sit in a colander for 15–20 minutes to draw out excess moisture, then rinse and pat dry thoroughly.
02 - In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, black pepper, and salt until smooth and creamy. Add anchovies or red pepper flakes if desired. If 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 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 cheese and freshly ground black pepper. Top with grilled chicken or shrimp if desired. Serve immediately for optimal texture.
