Cucumber Caesar Salad (Printable)
Crisp cucumbers and romaine with crunchy croutons in a creamy homemade dressing.
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers, sliced into half-moons
02 - 1 head romaine lettuce, chopped
03 - 1/4 cup red onion, thinly sliced (optional)
→ Croutons
04 - 2 cups bread cubes (preferably day-old baguette or sourdough)
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tablespoons freshly grated Parmesan cheese
10 - 1 tablespoon lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce (use vegetarian version if needed)
13 - 1 clove garlic, minced
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon sea salt
→ Garnish
16 - 1/4 cup shaved Parmesan cheese
17 - Freshly cracked black pepper, to taste
# Directions:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 5–7 minutes, or until golden and crisp. Set aside to cool.
02 - In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, black pepper, and salt until smooth and creamy.
03 - In a large salad bowl, combine sliced cucumbers, chopped romaine, and red onion if using.
04 - Drizzle dressing over vegetables and toss gently to coat evenly.
05 - Add cooled croutons and toss again lightly to combine.
06 - Top with shaved Parmesan and extra black pepper before serving. Serve immediately for best texture.
# Expert Tips:
01 -
- The cool cucumbers balance the rich, creamy dressing in a way traditional Caesar never could
- You get all those satisfying crunches without the heavy, weighed-down feeling afterwards
02 -
- Homemade croutons are absolutely worth the five minutes they take, store-bought ones just do not compare
- The dressing needs at least 15 minutes in the fridge to let the garlic mellow out and all the flavors become friends
03 -
- Cut your cucumbers slightly thicker than you think you should, they will hold their texture much better under the dressing
- Use a microplane for the garlic in the dressing so it practically disappears into the creamy base