How to Make Cucumber Caesar Salad

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Cucumber Caesar Salad, Whether it’s roasted with chicken or mixed into a pasta salad, I adore anything that has Caesar dressing.

My latest obsession is eating it in this cucumber Caesar salad without lettuce. The creamy anchovy-based dressing, which is balanced with lemon juice, pepper, and nutty Parmesan cheese, goes great with a lot of other things. There is something creamy, salty, and crunchy in every bite thanks to the combination of crisp, refreshing cucumber slices, a quick prepared Caesar dressing, and a generous amount of shaved Parmesan cheese, crispy breadcrumbs, and freshly ground pepper. You might even finish it all in one sitting because it’s so delicious.

Reasons to Love It

Refreshing and fulfilling. This is a very fulfilling salad or light supper because of the crisp, properly salted cucumbers, creamy sauce, and generous amount of shaved Parmesan cheese.

An authentic-tasting, simple-to-make Caesar dressing. The base of this dressing is as easy as whisking together anchovies, garlic, lemon juice, pepper, Parmesan, Dijon mustard, and oil. You may make it creamy without a raw egg by adding a dollop of mayonnaise.

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Ingredients to Prepare Cucumber Caesar Salad

For the salad:

• One pound of English cucumbers, cut into 1/4-inch-thick slices crosswise (two small or one big).
• One teaspoon of split kosher salt
• Two teaspoons of neutral oil, like grapeseed or canola
• A quarter cup of panko breadcrumbs
• At least two ounces of wedge Parmesan cheese for shaving
• Ground black pepper fresh

For the dressing:

• 3/4 teaspoon of anchovy paste or 1 1/2 oil-packed anchovy fillets
• One garlic clove
• Freshly squeezed lemon juice (from half a medium lemon) (one tablespoon plus one teaspoon)
• One spoonful of mayonnaise
• One teaspoon of Dijon mustard
• One eighth teaspoon of kosher salt
• Ground black pepper fresh
• 1/4 cup of neutral oil, like grapeseed or canola
• Two tablespoons of Parmesan cheese, shredded finely

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• Cucumber: The ideal type of cucumber to use in this situation is a crisp English cucumber because it has no seeds and is less watery than other types.

• Parmesan: Take a wedge of Parmesan and use it to grate into the dressing and to shave over the salad. Get the highest-quality Parmigiano Reggiano you can, especially if local supermarket carries it, as it plays a major part in this dish.

• Anchovy: Either oil-packed anchovies or anchovy paste are used in this authentic Caesar dressing.

• Panko breadcrumbs: To add crunch to every bite, panko breadcrumbs are toasted on the skillet and sprinkled over the salad in place of croutons.

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Preparations for Cucumber Caesar Salad

• Season the cucumber with salt. Cut the cucumber into slices and sprinkle it with salt. The salt will season the cucumbers and extract extra moisture, so let them sit for half an hour. Make the remaining salad ingredients at this time.

• Toast the breadcrumbs and prepare the dressing. On the burner, toast the panko breadcrumbs in a small amount of oil until they are toasted and crispy. To make the dressing, chop the garlic and anchovies until they form a paste, then whisk in the lemon juice, mayo, Dijon mustard, oil, salt, pepper, and grated Parmesan cheese.

• Finish the salad after drying the cucumbers. Don’t rinse the cucumber slices; instead, pat them dry before tossing them with the dressing. Place the cucumbers in a shallow layer on a big platter. Sprinkle the toasted breadcrumbs, more black pepper, and shaved Parmesan cheese over top.

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Valuable Swaps

• English cucumbers can be substituted with normal cucumbers, but expect to pay a bit over a pound. Slice the cucumbers crosswise into 1/4-inch thick pieces after halving them lengthwise and scraping away the liquid seeds and centres.

• Pecorino Romano cheese has a creamier, tangier flavour than Parmesan, although it can be substituted. Another wonderful option is Grana Padano cheese.

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Directions

Toast the breadcrumbs and salt the cucumbers:

Put one pound of English cucumber slices in a large strainer or colander. Toss to mix after adding 3/4 teaspoon of the kosher salt. To drain, let it sit for half an hour. In the meantime, prepare the dressing and toast the breadcrumbs.

Toast the breadcrumbs:

In a small frying pan, heat 2 tablespoons of neutral oil over medium heat until it shimmers. Stir in the remaining 1/4 teaspoon kosher salt and 1/4 cup panko breadcrumbs. Cook for about 2 minutes, stirring periodically, or until the breadcrumbs are crisp and light golden brown. Take the pan off of the hob.

Prepare the salad and the dressing:

1. Very finely chop Combine 1 garlic clove and 1 1/2 anchovy fillets until they form a paste; if using anchovy paste, add 3/4 teaspoon straight to the dressing. Move to a medium-sized bowl.
2. Add 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise, 1/8 teaspoon kosher salt, 1 tablespoon + 1 teaspoon lemon juice, and a few grinds of black pepper and whisk until well blended. Slowly pour in 1/4 cup neutral oil and stir until mixed and thickened, whisking continuously. Add two tablespoons of Parmesan cheese, shredded finely, and whisk.
3. When the cucumbers are ready, use paper towels to pat the slices dry without rinsing. If necessary, whip the dressing again. Coat the cucumbers uniformly with the dressing by tossing them. Pour any leftover dressing over the top after transferring to a large platter and spreading evenly.
4. Shave a hearty 1 1/2 ounces of Parmesan cheese over the cucumbers using a vegetable peeler. Add a couple grinds of black pepper and the breadcrumbs.

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How to store leftover

Although the breadcrumbs and cucumber will soften and the dressing will become diluted, leftovers can be stored in the refrigerator for up to two days in an airtight container.

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You may also like: Caesar Salad | Shaved Asparagus Salad