Description
A refreshing twist on Caesar salad, featuring crisp cucumbers instead of romaine, complemented by classic Caesar flavors.
Ingredients
- 2 large English cucumbers (about 6–8 cups sliced)
- 1 large garlic clove (minced)
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- 2 tbsp mayonnaise (or 3 tbsp Greek yogurt for tang)
- 1/4 cup finely grated Parmesan
- 1/2 cup crunchy homemade croutons
- 1/3 cup additional Parmesan
- 1/2 tsp kosher salt (for seasoning cucumbers)
Instructions
- Thinly slice the cucumbers and sprinkle with salt. Let rest for 10 minutes, then pat dry.
- In a bowl or small blender, combine minced garlic, anchovy fillets, lemon juice, Dijon mustard, olive oil, mayonnaise, and Parmesan. Whisk or blend until emulsified.
- Toss the drained cucumber slices with croutons, additional Parmesan, and just enough dressing to coat (about 4–6 tbsp).
- Serve immediately for the best texture.
Notes
Use fresh Parmesan for best flavor. For gluten-free options, substitute croutons with nuts or gluten-free bread.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold assembly
- Cuisine: American