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Crunchy Cucumber Caesar Salad

A refreshing twist on the classic Caesar, replacing lettuce with crisp English cucumbers, topped with bacon crumbles and shaved parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Italian-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers sliced into rounds
  • 1 tsp salt for drawing out moisture
Dressing
  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 0.25 cup parmesan cheese grated
Toppings
  • 6 slices bacon cooked and crumbled
  • 0.25 cup panko breadcrumbs toasted (optional)
  • 0.25 cup parmesan cheese shaved
  • 1 tsp black pepper coarse ground

Equipment

  • Colander
  • Whisk
  • Salad Bowl
  • Frying pan

Method
 

  1. Wash and slice cucumbers into 1/4 inch rounds. Toss with salt in a colander and let sit for 15 minutes to drain excess water.
  2. While cucumbers drain, cook bacon in a skillet until crispy. Drain, crumble, and set aside.
  3. In the same skillet, toast panko breadcrumbs in the leftover bacon grease until golden (optional).
  4. In a small bowl, whisk together mayonnaise, lemon juice, Dijon, garlic, Worcestershire sauce, grated parmesan, and black pepper.
  5. Pat cucumber slices very dry with paper towels.
  6. Toss cucumbers with the dressing until well coated.
  7. Transfer to a serving bowl and top with crumbled bacon, toasted panko, and shaved parmesan.

Notes

Serve immediately to maintain the crunch. For a keto version, omit the breadcrumbs.