Calories: 260kcal
Equipment
- Salad spinner
- Large salad bowl
- - Baking sheet
- Mixing bowl or jar for dressing
- - Whisk
- Knife and cutting board
Ingredients
- Salad
- 1 large head romaine lettuce chopped and thoroughly dried
- 1 –2 small handfuls mixed greens or kale chopped (optional)
- ½ cup cherry tomatoes halved (optional, for freshness)
- ¼ cup freshly grated Parmesan cheese use vegetarian Parmesan
- Crunchy Croutons
- 3 cups bread cubes baguette, sourdough, or country loaf, ¾–1 inch
- 2 –3 tbsp extra virgin olive oil
- 1 small garlic clove minced or ½ tsp garlic powder
- ½ tsp dried Italian herbs or oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 –2 tbsp grated Parmesan optional, for cheesy croutons
- Creamy Vegetarian Caesar Dressing
- ½ cup 120 g plain Greek yogurt (or vegan yogurt/mayo)
- 2 tbsp mayonnaise or extra Greek yogurt / vegan mayo
- 2 –3 tbsp fresh lemon juice
- 2 –3 tbsp finely grated Parmesan cheese or vegan Parmesan / nutritional yeast
- 1 –2 tsp Dijon mustard
- 1 small garlic clove finely minced or grated
- 1 –2 tsp capers minced (or 1–2 tsp soy sauce or vegan Worcestershire)
- 2 –3 tbsp extra virgin olive oil
- ¼ tsp salt or to taste
- ¼ tsp freshly ground black pepper
- 1 –2 tbsp water as needed to thin
- Optional High‑Protein Add‑Ins
- 1 cup roasted or air‑fried chickpeas
- 1 cup baked or grilled tofu cubes
- 2 hard‑boiled eggs quartered (vegetarian but not vegan)
- ½ cup cooked quinoa or barley cooled
Instructions
- Make the Croutons
- Preheat oven to 375°F (190°C).
- In a bowl, toss bread cubes with olive oil, garlic, herbs, salt, pepper, and Parmesan (if using).
- Spread in a single layer on a baking sheet.
- Bake 10–12 minutes, tossing once, until golden and crisp. Let cool.
- Make the Vegetarian Caesar Dressing
- In a medium bowl or jar, whisk together Greek yogurt, mayonnaise, lemon juice, Parmesan, Dijon, garlic, and minced capers (or soy/vegan Worcestershire).
- Slowly whisk in olive oil until smooth and creamy.
- Season with salt and pepper; add a bit of water to reach pourable but thick consistency.
- Taste and adjust lemon, salt, or umami (more capers/nutritional yeast) as needed.
- Prep the Greens and Veggies
- Wash and thoroughly dry romaine (and any kale/mixed greens).
- Chop into bite‑sized pieces and place in a large salad bowl.
- Add cherry tomatoes or other optional veggies if using.
- Assemble the Salad
- Just before serving, drizzle some dressing over the greens and toss gently to coat.
- Add croutons and Parmesan, toss again lightly.
- Top with extra croutons and a final sprinkle of Parmesan and black pepper.
- Add Protein (Optional)
- For a high‑protein meal, add roasted chickpeas, tofu, hard‑boiled eggs, or cooked quinoa on top.
- Drizzle with a bit more dressing if needed.
Notes
Vegan option: Use vegan yogurt or mayo, vegan Parmesan or nutritional yeast, and vegan Worcestershire/soy sauce instead of capers if preferred.
Meal prep: Store washed and dried greens, dressing, and croutons separately. Toss together right before serving so everything stays crisp.
Anchovy‑like umami: Capers, soy sauce, vegan Worcestershire, and nutritional yeast all help replace the salty, savory punch of anchovies.
Great base for Caesar pasta salad: toss cooked, cooled pasta (or tortellini) with the dressing and add greens and veggies.
Nutrition
Serving: 2 cups | Calories: 260kcal | Carbohydrates: 22g | Protein: 10g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 450mg | Fiber: 4g | Sugar: 5g
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