Description
A refreshing take on a classic Caesar-style salad that highlights crisp cucumbers, creamy dressing, and satisfying crunch.
Ingredients
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3 large cucumbers (about 900 g / 2 lb), thinly sliced
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1 small romaine lettuce heart (about 120 g / 4 oz), chopped
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30 g / 1 oz freshly grated hard cheese
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2 tablespoons lemon juice (30 ml)
Croutons
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2 cups cubed bread (about 120 g / 4 oz)
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2 tablespoons olive oil (30 ml)
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½ teaspoon garlic powder (2 g)
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¼ teaspoon salt (1 g)
Dressing
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½ cup plain Greek yogurt (120 g / 4.2 oz)
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2 tablespoons olive oil (30 ml)
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1 tablespoon Dijon mustard (15 g)
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1 tablespoon lemon juice (15 ml)
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1 teaspoon Worcestershire-style seasoning (5 ml)
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1 small garlic clove, finely grated
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Salt and black pepper to taste
Instructions
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Slice the cucumbers thinly and place them in a large bowl.
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Bake the croutons at 190°C / 375°F for 10–12 minutes until golden, then cool.
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Whisk all dressing ingredients until smooth and creamy.
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Add lettuce to the cucumbers, drizzle with lemon juice, and toss gently.
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Pour dressing over the salad and mix until evenly coated.
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Top with grated cheese and croutons. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes