Romaine Caesar Bowl (Printable)

Crisp romaine with creamy Caesar dressing, croutons, and protein for a hearty meal.

# What You Need:

→ Salad

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

→ Croutons

04 - 3 cups day-old bread, cubed
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Protein

09 - 2 grilled chicken breasts, sliced
10 - or 1 can chickpeas (15 oz), drained and roasted
11 - or 8 oz grilled shrimp

→ Caesar Dressing

12 - 1/4 cup mayonnaise
13 - 2 tablespoons plain Greek yogurt
14 - 2 tablespoons freshly squeezed lemon juice
15 - 2 teaspoons Dijon mustard
16 - 2 teaspoons Worcestershire sauce
17 - 1 garlic clove, minced
18 - 2 anchovy fillets, finely minced
19 - 1/4 cup grated Parmesan cheese
20 - Salt and black pepper to taste

# How to Make It:

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 8-10 minutes until golden and crisp. Cool completely before use.
02 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies, Parmesan cheese, salt, and pepper until well combined and smooth.
03 - Grill chicken breasts until internal temperature reaches 165°F and slice; or roast drained chickpeas at 400°F tossed with olive oil, salt, and pepper for 20 minutes; or grill shrimp until opaque throughout.
04 - In a large bowl, toss chopped romaine lettuce with half the Caesar dressing. Add halved cherry tomatoes and shaved Parmesan cheese, mixing gently to coat.
05 - Transfer dressed salad to serving plates or bowl. Top with cooled croutons, cooked protein of choice, and drizzle with remaining dressing. Serve immediately.

# Expert Advice:

01 -
  • Homemade Caesar dressing tastes nothing like the bottled version and once you make it, you'll never want to go back.
  • You can throw this together in under 30 minutes and still feel like you've cooked something real and nourishing.
  • The crispy-creamy-crunchy balance keeps every bite interesting, and it works whether you're feeding yourself or a table of hungry friends.
02 -
  • Don't dress the salad more than 15 minutes before serving or the lettuce will wilt and the croutons will get soggy, which completely changes the whole eating experience.
  • Letting the dressing sit in the fridge for 30 minutes after you make it helps all the flavors marry together and taste more cohesive.
03 -
  • Always use fresh lemon juice for the dressing because bottled juice tastes sharp and one-dimensional by comparison.
  • If anchovies seem too intimidating, start by adding just one fillet instead of two and taste as you go.
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