Cucumber Caesar Salad (Printable)
Crisp cucumbers meet classic Caesar flavors with crunchy croutons and creamy homemade dressing in this refreshing 20-minute salad.
# What You 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
→ Croutons
04 - 2 cups bread cubes (day-old baguette or sourdough)
05 - 2 tbsp olive oil
06 - 1/4 tsp sea salt
07 - 1/4 tsp black pepper
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tbsp freshly grated Parmesan cheese
10 - 1 tbsp lemon juice
11 - 1 tbsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - 1 clove garlic, minced
14 - 1/4 tsp black pepper
15 - 1/4 tsp sea salt
→ Garnish
16 - 1/4 cup shaved Parmesan cheese
17 - Freshly cracked black pepper, to taste
# How To Make It:
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.
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.
05 - Add cooled croutons and toss again lightly.
06 - Top with shaved Parmesan and extra black pepper before serving.
# Expert Suggestions:
01 -
- The cucumber adds this incredible cool crunch that balances the rich dressing like nothing else
- You can throw the whole thing together in twenty minutes flat even on chaotic weeknights
02 -
- The dressing tastes infinitely better if you let it sit in the fridge for at least thirty minutes before serving
- Cucumbers release water as they sit, so dress this salad right before you plan to eat it
03 -
- English cucumbers worth every penny because their thin skin means no peeling required
- Homemade croutons transform the entire dish and are worth the extra five minutes