Romaine Caesar Bowl (Printable Version)

Hearty salad featuring crisp romaine, creamy Caesar dressing, and crunchy croutons with your choice of protein.

# Components:

→ Salad Base

01 - 2 large heads romaine lettuce, washed, dried, and chopped
02 - 1 cup cherry tomatoes, halved (optional)
03 - ½ cup shaved Parmesan cheese

→ Croutons

04 - 3 cups day-old bread, cubed
05 - 2 tablespoons olive oil
06 - ½ teaspoon garlic powder
07 - ¼ teaspoon salt
08 - ¼ teaspoon black pepper

→ Protein

09 - 2 grilled chicken breasts, sliced or 1 can chickpeas, drained and roasted or 8 ounces grilled shrimp

→ Caesar Dressing

10 - ¼ cup mayonnaise
11 - 2 tablespoons plain Greek yogurt
12 - 2 tablespoons freshly squeezed lemon juice
13 - 2 teaspoons Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced (optional)
17 - ¼ cup grated Parmesan cheese
18 - Salt and black pepper, to taste

# Preparation steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Cool completely before serving.
02 - In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies if using, Parmesan cheese, salt, and pepper until well combined and smooth.
03 - Grill chicken breasts until fully cooked and slice into strips, or roast drained chickpeas at 400°F tossed with olive oil, salt, and pepper for 20 minutes, or grill shrimp until just cooked through.
04 - In a large bowl, toss chopped romaine with half the Caesar dressing. Add cherry tomatoes and shaved Parmesan cheese, and mix gently to combine.
05 - Top salad with cooled croutons and your chosen protein. Drizzle remaining dressing over the top and serve immediately.

# Expert Advice:

01 -
  • The homemade dressing takes five minutes and tastes leagues better than anything from a bottle.
  • You can swap proteins based on what you have, making it flexible for any night of the week.
  • The croutons bake up crunchy and garlicky, adding texture that store bought versions rarely match.
  • It feels indulgent but comes together faster than ordering takeout.
02 -
  • Make sure the romaine is completely dry after washing or the dressing will slide right off and pool at the bottom.
  • Let the croutons cool completely before adding them to the salad, or they'll lose their crunch from the residual heat.
  • The dressing thickens as it sits, so if making it ahead, thin it with a teaspoon of water or lemon juice before tossing.
03 -
  • Use the inner, paler leaves of the romaine for the most tender, sweet crunch, saving the darker outer leaves for another use.
  • Toast the Parmesan slightly in a dry skillet until it crisps into lacy rounds, then break them over the salad for an impressive finish.
  • If you're nervous about anchovies, start with just one fillet, you'll be surprised how it melts into the background and deepens the flavor without tasting fishy.
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