Description
This Easy Caesar Salad is made with crisp romaine lettuce, crunchy sourdough croutons, and a creamy, tangy Caesar dressing. It’s a fresh and flavorful dish that pairs perfectly with grilled chicken or shrimp for a complete meal!
Ingredients
Units
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For the Sourdough Croutons:
- 2 cups (120g) sourdough bread, cut into cubes
- 2 tbsp olive oil or melted butter
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano or thyme (optional)
For the Caesar Dressing:
- 1/2 cup (120g) Greek yogurt or mayonnaise
- 1/4 cup (25g) grated Parmesan cheese
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce (or soy sauce for a vegetarian version)
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2–3 tbsp water (to thin, if needed)
For the Salad:
- 1 large head romaine lettuce, chopped
- 1/4 cup (25g) grated Parmesan cheese
- Fresh cracked black pepper, to taste
Instructions
Step 1: Make the Sourdough Croutons
- Preheat oven to 375°F (190°C).
- Toss sourdough cubes with olive oil, garlic powder, salt, black pepper, and oregano (if using).
- Spread on a baking sheet and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Step 2: Make the Caesar Dressing
- In a bowl, whisk together Greek yogurt, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, garlic, salt, and black pepper.
- Add water as needed to thin the dressing to desired consistency.
Step 3: Assemble the Salad
- In a large bowl, toss romaine lettuce with the Caesar dressing until coated.
- Add sourdough croutons and grated Parmesan cheese.
- Top with extra black pepper and serve immediately.
Notes
- Make It a Meal: Add grilled chicken, shrimp, or crispy chickpeas for extra protein.
- Dairy-Free Option: Use nutritional yeast instead of Parmesan and dairy-free yogurt.
- Storage: Store leftover croutons in an airtight container for up to 5 days.
- Make-Ahead: Keep the salad and dressing separate until ready to serve to prevent sogginess.