Romaine Caesar Bowl (Print)

Crisp romaine with homemade Caesar dressing, crunchy croutons, and protein

# Ingredients:

→ Salad

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 (15 oz), 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

# Instructions:

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, salt, and pepper until smooth and well combined.
03 - Grill chicken breasts and slice; 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 halved cherry tomatoes and shaved Parmesan cheese, combining gently.
05 - Top salad with prepared croutons and protein of choice. Drizzle remaining dressing over the top and serve immediately.

# Pro Tips:

01 -
  • It feels indulgent but leaves you energized, not sluggish, because the dressing is creamy without being heavy.
  • You can prep everything ahead and toss it together in under five minutes when hunger hits hard.
  • The homemade croutons are so good you'll eat half of them straight off the pan before they make it to the bowl.
  • It's flexible enough to use chicken, shrimp, chickpeas, or even leftover steak without changing the recipe much.
02 -
  • Dry your lettuce completely after washing, because even a little water will dilute the dressing and make everything soggy and sad.
  • Don't dress the entire salad ahead of time unless you want limp, wilted greens, instead keep the dressing separate and toss right before serving.
  • Let the croutons cool completely before adding them to the salad or they'll steam and lose their crunch.
  • If you're making this for a crowd, double the dressing recipe because people always want extra on the side.
03 -
  • Make extra croutons and keep them in a jar, because they're dangerously good on their own as a snack or tossed into soups.
  • Let the garlic sit in the lemon juice for a few minutes before whisking in the other dressing ingredients, it mellows the sharpness and makes the flavor rounder.
  • If your dressing is too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency that coats the back of a spoon.
  • Taste the dressing before you toss the salad, because it's easier to adjust seasoning now than after everything is mixed together.
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