Pin it I stumbled onto this combination during a heatwave when the thought of turning on the oven made me sweat just thinking about it. The cucumbers from my garden were taking over, and I figured, why not? Now it's the salad I actually crave instead of just tolerate when I need something fresh.
Last summer I brought this to a potluck and people kept asking where the romaine was. My friend Sarah, who claims to hate cucumbers, went back for thirds. Sometimes the best discoveries happen when you work with what you have instead of following rules.
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Ingredients
- English cucumber: The thin skin and minimal seeds make it perfect for slicing, no need to remove everything unless you prefer that look
- Mayonnaise: Full-fat gives you that luxurious restaurant texture that light versions somehow miss
- Freshly grated Parmesan: The pre-grated stuff has anti-caking agents that make dressing grainy
- Lemon juice: Fresh is non-negotiable here, bottled somehow tastes flat and sad
- Garlic: Mince it finely so you dont hit raw chunks, unless thats your thing
- Worcestershire sauce: This is what gives it that deep, savory backbone
- Dijon mustard: Just enough to emulsify everything together
- Croutons: Homemade from day-old bread or your favorite store-bought, whatever works
- Extra Parmesan: For garnish, because more cheese is always the answer
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Instructions
- Prep your cucumber:
- Peel it in stripes or go completely naked, then slice into thin rounds. If you have time, salt them and let them drain for twenty minutes, then pat dry. This step prevents your salad from turning into soup.
- Whisk the dressing:
- Combine mayo, Parmesan, lemon juice, mustard, garlic, Worcestershire, pepper, and salt in a bowl. Keep whisking until it looks like something youd want to eat with a spoon. Thin with water if it feels too thick.
- Bring it together:
- Gently toss cucumber slices with just enough dressing to coat. You want everything lightly kissed, not drowning. Add any extras you're feeling—tomatoes, onion, avocado, whatever speaks to you.
- Finish like you mean it:
- Throw in the croutons right before serving so they stay crunchy. Transfer to whatever bowl makes you happy, shower with more Parmesan, and grind fresh pepper over everything. Do not skip this part.
Pin it This has become my go-to when friends come over for casual dinners. Something about the cool crunch and creamy dressing just makes people relax. It's the dish that disappears first, every single time.
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Making It Your Own
The beauty here is how flexible it is. Some nights I'll add grilled chicken or shrimp if I want something more substantial. Other times I throw in baby arugula for that peppery bite. The dressing works on literally anything crisp from your garden.
Homemade Croutons Worth The Effort
Toss cubed bread with olive oil, salt, and pepper. Bake at 375°F for about ten to fifteen minutes, turning once. The smell alone will make you wonder why you ever bought them. They keep for a week in an airtight container, so I always make extra.
Make-Ahead Magic
The dressing actually improves after a day in the fridge, so I often double the recipe and keep it on hand. Cucumbers stay crisp for a day or two if sliced and stored separately. Just dont dress the whole thing until you're ready to eat.
- Store dressing in a jar and shake before using
- Keep sliced cucumbers in a container with paper towels to absorb moisture
- Add fresh herbs right before serving so they stay vibrant
Pin it Summer in a bowl, really. Cool, creamy, and somehow better than the original.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, prepare the dressing up to 3 days in advance and store refrigerated. Keep cucumber slices separate and dress just before serving to maintain their crunch. If prepping cucumbers ahead, salt and drain them as noted, then store in a sealed container.
- → What makes this different from traditional Caesar?
Instead of romaine lettuce, crisp English cucumbers take center stage. This swap creates a lighter, more hydrating dish while maintaining all the classic Caesar flavors you love. The texture is refreshing and the cucumbers hold up beautifully to the creamy dressing.
- → How do I prevent the cucumbers from becoming watery?
Sprinkle sliced cucumbers with salt and let them sit in a colander for 15-20 minutes. This draws out excess moisture. Rinse thoroughly with cold water, then pat dry with paper towels before tossing with dressing. This step ensures your dish stays crisp, not soggy.
- → Can I make this vegan?
Absolutely. Substitute vegan mayonnaise for regular mayo, omit Parmesan cheese and Worcestershire sauce. Add nutritional yeast to the dressing for a cheesy, savory flavor boost. Use vegan croutons or simply skip them for an even lighter version.
- → What proteins work well with this?
Grilled chicken breast, shrimp, or even chickpeas make excellent additions. The light, refreshing nature of the cucumber pairs wonderfully with most proteins. Simply grill or cook your protein separately and arrange on top just before serving.
- → How long does the dressing keep?
The homemade Caesar dressing stays fresh in the refrigerator for up to one week when stored in an airtight container. The flavors actually develop and improve after a day or two. Give it a good stir before using, as ingredients may separate slightly.
