Cucumber Caesar Salad
Cucumber Caesar Salad
Ingredients
For the Salad
- 3 English cucumbers, peeled, thinly sliced into rounds
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon water, or more, to thin
For the Topping
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, shaved or grated, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the breadcrumb topping: In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside to cool.
⏱️ 7 min
- 2
Prepare the Caesar dressing: In a medium bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper until well combined. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
⏱️ 5 min
- 3
Prepare the cucumbers: Peel the English cucumbers and slice them into thin, uniform rounds. A mandoline slicer can be used for best results, or a sharp knife.
⏱️ 5 min
- 4
Assemble the salad: In a large bowl, add the sliced cucumbers. Pour the prepared Caesar dressing over the cucumbers and toss gently until all the cucumber slices are evenly coated.
⏱️ 3 min
- 5
Serve: Transfer the dressed cucumbers to a serving platter or individual plates. Garnish generously with shaved or grated Parmesan cheese, the toasted panko breadcrumbs, and a final grind of fresh black pepper.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Caesar Salad
Ingredients
For the Salad
- 3 English cucumbers, peeled, thinly sliced into rounds
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese, finely grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon water, or more, to thin
For the Topping
- 1 tablespoon butter
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, shaved or grated, for garnish
- 1/4 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Prepare the breadcrumb topping: In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside to cool.
⏱️ 7 min - 2
Prepare the Caesar dressing: In a medium bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper until well combined. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired consistency.
⏱️ 5 min - 3
Prepare the cucumbers: Peel the English cucumbers and slice them into thin, uniform rounds. A mandoline slicer can be used for best results, or a sharp knife.
⏱️ 5 min - 4
Assemble the salad: In a large bowl, add the sliced cucumbers. Pour the prepared Caesar dressing over the cucumbers and toss gently until all the cucumber slices are evenly coated.
⏱️ 3 min - 5
Serve: Transfer the dressed cucumbers to a serving platter or individual plates. Garnish generously with shaved or grated Parmesan cheese, the toasted panko breadcrumbs, and a final grind of fresh black pepper.
⏱️ 10 min