Save My neighbor handed me a head of romaine over the fence one summer morning, insisting I had to try making Caesar dressing from scratch. I was skeptical because bottled dressing had always done the job, but something about her enthusiasm made me curious. That afternoon, I whisked together mayo, lemon, and Parmesan in a bowl and tasted something entirely different from what I knew. The brightness, the tang, the way it clung to each leaf, it was like meeting Caesar salad for the first time all over again. Now I keep romaine in the crisper and lemons on the counter, just in case.
I made this for a small dinner party once, unsure if a salad could really be the main event. My friend who claimed to hate Caesar anything went back for seconds, scraping the bowl for extra croutons. Someone else asked if I'd catered it, which made me laugh because I'd been barefoot in the kitchen twenty minutes before they arrived. That night taught me that when the ingredients are good and the dressing is made with care, a bowl of lettuce can absolutely steal the show.
Ingredients
- Romaine lettuce: The sturdy leaves hold up to thick dressing without wilting, and their crisp bite is essential to the texture of this bowl.
- Day old bread: Slightly stale bread absorbs the olive oil and garlic beautifully, crisping up in the oven without turning too hard.
- Mayonnaise: This forms the creamy base of the dressing and helps everything emulsify into a smooth, luscious coating.
- Greek yogurt: Adding yogurt lightens the dressing just a bit and gives it a subtle tang that balances the richness.
- Lemon juice: Freshly squeezed is key here, it wakes up every other flavor and keeps the dressing from feeling heavy.
- Dijon mustard: A small amount adds sharpness and helps the dressing cling to the lettuce instead of pooling at the bottom.
- Worcestershire sauce: This brings a savory, umami depth that makes the dressing taste complex and layered.
- Garlic clove: Minced fresh garlic gives a punchy bite that mellows as it sits in the dressing.
- Anchovy fillets: Optional but traditional, they dissolve into the dressing and add a salty, briny backbone without tasting fishy.
- Parmesan cheese: Grated into the dressing and shaved over the top, it adds nutty, salty richness in two different textures.
- Cherry tomatoes: They add pops of sweetness and color, though you can leave them out if you prefer a classic approach.
- Protein of choice: Grilled chicken, roasted chickpeas, or shrimp each bring their own flavor and make the salad hearty enough to be dinner.
Instructions
- Toast the croutons:
- Preheat your oven to 375°F and toss the bread cubes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and bake for 8 to 10 minutes, shaking the pan halfway through, until golden and crisp.
- Make the Caesar dressing:
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies if using, and grated Parmesan until smooth. Season with salt and pepper, tasting as you go, and adjust the lemon or garlic to your preference.
- Prepare your protein:
- Grill chicken breasts until cooked through and slice them, or toss drained chickpeas with olive oil, salt, and pepper and roast at 400°F for 20 minutes, or grill shrimp until pink and opaque. Let everything cool slightly before adding to the salad.
- Toss the salad:
- Place the chopped romaine in a large bowl and drizzle half the dressing over it, tossing with your hands or tongs until every leaf is coated. Add the cherry tomatoes if using and half the shaved Parmesan, tossing gently once more.
- Assemble and serve:
- Divide the dressed romaine among bowls, top with croutons and your chosen protein, then drizzle the remaining dressing over the top. Finish with more shaved Parmesan and serve immediately while the croutons are still crunchy.
Save One evening, I made this bowl for myself after a long day and ate it standing at the counter, savoring each crunchy, creamy bite. There was something restorative about it, the simplicity, the freshness, the way it felt nourishing without being fussy. It reminded me that sometimes the best meals are the ones we make just for ourselves, with no pressure and all the pleasure.
Choosing Your Protein
Grilled chicken is the classic choice and adds lean, satisfying protein that soaks up the dressing nicely. Roasted chickpeas are a revelation if you've never tried them, they get crispy on the outside and creamy inside, adding a nutty richness that makes the salad feel substantial. Shrimp cooks quickly and brings a sweet, briny flavor that pairs beautifully with the tangy dressing and Parmesan. You can even mix proteins or skip them entirely and add a soft boiled egg instead for a different kind of richness.
Making It Ahead
The dressing can be made up to three days in advance and stored in the fridge, just give it a good whisk before using. Croutons keep in an airtight container at room temperature for up to two days and stay perfectly crunchy. Prep your protein and chop the romaine in the morning, then assemble everything right before serving so the lettuce stays crisp and the croutons don't get soggy. I've learned the hard way that tossing everything together too early turns the salad limp and sad, so save that final step for the last minute.
Serving Suggestions
This bowl is hearty enough to stand alone as dinner, but it also pairs beautifully with a crusty baguette or garlic bread on the side. A crisp white wine like Chardonnay or a sparkling water with lemon keeps things light and refreshing. If you're serving it for a crowd, set out the components separately and let everyone build their own bowl, it turns dinner into something interactive and fun.
- Add crispy bacon bits for a smoky, salty crunch that takes it over the top.
- Top with a soft boiled egg for extra richness and a beautiful golden yolk that mixes into the dressing.
- Sprinkle with red pepper flakes if you like a little heat to cut through the creaminess.
Save This Caesar bowl has become my answer to the question of what to make when I want something fresh, filling, and a little bit special without spending an hour in the kitchen. I hope it becomes that for you too, the kind of meal you look forward to and never get tired of.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the anchovies from the dressing and use vegetarian Worcestershire sauce. Choose roasted chickpeas or extra cheese as your protein instead of chicken or shrimp.
- → How long does homemade Caesar dressing last?
The dressing will keep in an airtight container in the refrigerator for up to one week. The flavors may actually deepen and improve after a day or two.
- → What's the best way to dry romaine lettuce?
After washing, spin the leaves in a salad spinner or pat them thoroughly with clean kitchen towels. Excess water will prevent the dressing from coating properly and make the bowl soggy.
- → Can I prepare components ahead?
Absolutely. Bake croutons up to 3 days ahead and store in a sealed container. Whisk the dressing 1-2 days in advance. Wash and chop romaine 24 hours ahead if stored with paper towels. Assemble just before serving.
- → What protein works best?
Grilled chicken breast is the traditional choice, offering 29 grams of protein per serving. Shrimp provides lighter seafood flavor, while roasted chickpeas create a hearty vegetarian option with satisfying crunch.
- → How do I make gluten-free croutons?
Use your favorite gluten-free bread, cubed and day-old if possible. The same olive oil and garlic powder seasoning works perfectly, though baking time may vary slightly depending on the bread's density.