Shaved Cucumber Caeser Recipe

Prepare cucumbers

Trim the ends of the English cucumbers. Using a mandoline set to a thin setting or a very sharp vegetable peeler, shave the cucumbers lengthwise into very thin ribbons. If the ribbons are long, cut them in half so they are easier to eat. Place shaved cucumber in a large mixing bowl and lightly salt (about 1/8 tsp) and let sit 5 minutes, then gently pat dry with paper towel to remove excess moisture.

Prepare lettuce

Wash and dry the romaine hearts thoroughly. Core and thinly slice crosswise into 1/2-inch ribbons (or tear into bite-sized pieces). Add the romaine to the bowl with the shaved cucumber. Reserve chilled until dressing is ready.

Add cheese and croutons

Just before dressing, add the shaved Parmesan Reggiano and croutons to the bowl and toss lightly to combine.

Roast garlic (if not using pre-roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 25–30 minutes until soft and caramelized. Let cool, then squeeze out 3 cloves worth of softened garlic and mash into a paste. (If you have pre-roasted garlic, use 3 cloves mashed.)

Combine base

In a medium bowl, whisk together the mashed roasted garlic, mayonnaise, Greek yogurt, Dijon mustard, anchovy paste (if using), and Worcestershire sauce until smooth.

Add umami & acid

Whisk in the fish sauce and lemon juice. Taste for balance — the fish sauce provides saltiness and umami; add more lemon if it needs brightness or a small pinch more sugar (1/4 tsp) if overly sharp.

Finish dressing

Slowly drizzle in the 2 tbs olive oil while whisking to slightly emulsify. Stir in the grated Parmesan Reggiano, black pepper and 1/4 tsp salt. Adjust seasoning: if it tastes too salty, add 1–2 tbs more yogurt; if too thick, thin with 1–2 tsp cold water until desired consistency (should coat the back of a spoon). Chill for 10 minutes to let flavors meld.

Toss and dress: Add 3–4 tbs of the roasted garlic fish sauce Caesar dressing to the bowl with the shaved cucumber, romaine, shaved Parmesan and croutons. Gently toss with tongs until everything is evenly coated. Add more dressing 1 tbs at a time if you prefer a saucier salad.

Plate and garnish: Divide the salad among 4 plates or serve family-style. Sprinkle a little extra shaved Parmesan on top, finish with lemon zest, a drizzle of extra-virgin olive oil (about 1 tsp divided) and a grind of freshly ground black pepper. Serve immediately so croutons stay crisp.

Storage: Leftover dressing keeps refrigerated in an airtight container up to 4 days. Salad is best eaten immediately; store components separately if making ahead.