Save The first time I served this at a summer dinner party, my friend Sarah actually asked if there was something wrong with my usual Caesar recipe. When I told her it was cucumber instead of romaine, she laughed and went back for thirds. Sometimes the best ideas come from opening the refrigerator and finding zero lettuce but an abundance of cucumbers from the garden.
Last August, my kitchen was overflowing with English cucumbers from my fathers garden. I was making Caesar salad for the third time that week when I just started slicing cucumbers instead of hunting down more romaine at the store. Now it is the only Caesar my kids actually request, and they fight over the last bowl.
Ingredients
- 1 large English cucumber: The thinner skin and fewer seeds make all the difference here
- 1/2 cup mayonnaise: Full fat gives you that restaurant quality creaminess
- 2 tablespoons freshly grated Parmesan cheese: Freshly grated melts into the dressing better than the pre shredded stuff
- 1 tablespoon freshly squeezed lemon juice: Brightens everything and cuts through the rich mayo
- 1 teaspoon Dijon mustard: This is what makes the dressing cling to each cucumber slice
- 1 clove garlic: Minced finely so no one bites into a raw garlic chunk
- 1/4 teaspoon Worcestershire sauce: Adds that mysterious umami depth
- 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference
- 1/4 cup croutons: Homemade ones are worth the ten minutes in the oven
- Extra Parmesan for garnish: Because you can never have too much cheese on top
Instructions
- Prep your cucumber:
- Peel it completely or create stripes for visual interest, then slice into thin rounds about 1/8 inch thick. Sprinkle with salt and let it rest in a colander for 15 to 20 minutes to draw out excess water, then rinse and pat completely dry.
- Whisk the dressing:
- Combine mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic, pepper, and salt in a medium bowl. Whisk until completely smooth and creamy, adding a teaspoon of water if it feels too thick to coat the cucumbers.
- Toss everything together:
- In a large bowl, gently fold the cucumber slices into the dressing until each piece is lightly coated. Add any extras like cherry tomatoes, red onion, or avocado now if you are feeling fancy.
- Finish and serve:
- Add croutons last so they stay crunchy, then transfer to a serving bowl and shower with extra Parmesan and fresh black pepper. This needs to hit the table right away for that perfect crunch.
Save My mother in law still talks about the time I made this for her birthday lunch. She is a traditional Caesar purist, but she kept eating and finally admitted the cool cucumber might actually be an improvement on a humid July afternoon.
Making It Your Own
This base recipe welcomes whatever you have in the crisper drawer. Sometimes I add baby arugula for peppery bites, or toasted pumpkin seeds instead of croutons when I need to be gluten free. The only rule is keeping that cucumber crunch intact.
Perfect Pairings
Grilled salmon or chicken breast turns this into a proper dinner. A chilled glass of sauvignon blanc makes everything feel fancier, and some crusty bread on the side never hurt anyone.
Make Ahead Strategy
The dressing keeps for a week in the refrigerator and actually gets better over time. The cucumbers need to stay separate until the last possible moment for the best texture.
- Double the dressing and use it all week on other salads
- Store sliced cucumbers layered between paper towels to stay crisp
- Keep croutons in an airtight container at room temperature
Save Sometimes the simplest swaps end up being the ones that stick around forever. This cucumber version has completely replaced traditional Caesar at my house, and nobody is complaining.
Cooking Guide
- → Can I make this ahead of time?
Prepare the dressing and cucumber separately up to 24 hours in advance. Toss together just before serving to maintain the crisp texture of the cucumbers and prevent sogginess.
- → What type of cucumber works best?
English cucumbers are ideal due to their thin skin, minimal seeds, and crisp texture. Regular cucumbers work too—just peel and remove seeds if they're large.
- → How can I make this vegan?
Use vegan mayonnaise, omit Parmesan and Worcestershire sauce, and add nutritional yeast for cheesy flavor. Skip anchovies and ensure croutons are egg-free.
- → Why salt the cucumber first?
Sprinkling cucumber slices with salt draws out excess water, preventing the dressing from becoming watery. Rinse and pat dry before tossing for best results.
- → Can I add protein to make it a complete meal?
Grilled chicken, shrimp, or even chickpeas work wonderfully. The cool cucumber and creamy dressing complement warm proteins beautifully for a satisfying main dish.
- → How long does the dressing keep?
Store the Caesar dressing in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two.