How to make easy low-carb cucumber Caesar

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I love a good Caesar salad, with its creamy, salty dressing and Parmesan cheese. The recipe below makes it easier than ever to enjoy all the crunchy deliciousness of a classic Caesar — but without the carbs. Instead of a romaine-based salad with crunchy croutons, this one starts with crunchy cucumber chunks.
The salad is super easy to make. It also keeps well in the fridge for a few days. I always make a huge bowl of it and munch on it whenever I get the urge. It makes a yummy snack. Add some canned salmon or tuna or shredded chicken to turn it into a meal.
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Cooktop Cove
Low Carb Cucumber Caesar
4
10 minutes
none
10 minutes
¼ cup sugar-free mayonnaise
2 large anchovy filets, minced, or 2 teaspoons anchovy paste
1 garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup olive oil
¼ cup finely grated Parmesan cheese, plus additional for garnish
2 large cucumbers, cut into chunks
In a mixing bowl, whisk together the mayonnaise, anchovy, garlic, lemon juice, Worcestershire sauce, mustard, salt and pepper. Whisk in the oil until well combined. Stir in the Parmesan cheese.
In a serving bowl, toss the cucumber with the dressing to coat well. Serve immediately or refrigerate until ready to serve. Garnish with additional Parmesan cheese and freshly ground black pepper, if desired.
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