Save to Pinterest There was a Tuesday last spring when I realized I'd been eating sad desk lunches for too long. I grabbed romaine on the way home, dug out an old jar of anchovies I'd been nervous to open, and whisked together a Caesar dressing that smelled so sharp and garlicky I had to crack a window. That bowl, piled high with crunchy croutons and warm grilled chicken, tasted like I'd taken myself out to lunch without leaving the kitchen. I've made it at least twice a week since then, tweaking the protein, adjusting the lemon, never getting bored.
I made this for a friend who swore she hated anchovies, and I didn't tell her they were in the dressing until she'd scraped her bowl clean. She paused mid-bite of her second helping, laughed, and said she guessed she liked them after all when they weren't sitting whole on pizza. That's the thing about a good Caesar: the anchovies disappear into this salty, umami backbone that just makes everything taste more alive. Now she asks me to make it every time she comes over, and I always double the dressing so she can take some home.
Ingredients
- Romaine lettuce: The only lettuce with enough structure to hold up to a heavy, creamy dressing without wilting into sad ribbons, and those inner pale leaves are the sweetest part.
- Day-old bread: Stale bread makes the crispiest croutons because it has less moisture to steam out in the oven, and honestly it's a perfect use for that half baguette you forgot about.
- Mayonnaise: This is the creamy base that makes the dressing cling to every leaf, and I've tried Greek yogurt alone but it just doesn't have the same richness.
- Greek yogurt: Cuts the mayo with a little tang and makes you feel slightly less guilty about eating a creamy dressing by the spoonful.
- Lemon juice: Freshly squeezed is non-negotiable here, the bottled stuff tastes flat and won't give you that bright pop that wakes up the garlic and anchovy.
- Dijon mustard: Adds a subtle heat and helps emulsify the dressing so it doesn't separate into a sad oily puddle.
- Worcestershire sauce: Brings a deep, fermented savoriness that's hard to name but impossible to skip.
- Garlic: Use a microplane or mince it to a paste so you get flavor in every bite without crunching into a raw chunk.
- Anchovy fillets: They melt into the dressing and give it that classic Caesar funk, but if you're vegetarian just leave them out and add a pinch of extra salt.
- Parmesan cheese: Grate it fresh from a block, the pre-shredded kind has cellulose coating that makes the dressing grainy and weird.
- Grilled chicken, chickpeas, or shrimp: Pick your protein based on your mood, I do chicken when I want comfort, chickpeas when I'm lazy, shrimp when I'm feeling fancy.
Instructions
- Make the croutons:
- Toss your bread cubes with olive oil, garlic powder, salt, and pepper until every piece is lightly coated, then spread them in a single layer on a baking sheet. Bake at 375°F for 8 to 10 minutes, shaking the pan halfway through, until they're golden and crunchy enough to snap when you bite them.
- Whisk the dressing:
- Combine mayo, Greek yogurt, lemon juice, Dijon, Worcestershire, minced garlic, anchovies, and Parmesan in a bowl and whisk hard until it's smooth and creamy. Taste it and adjust with salt, pepper, or more lemon juice until it makes you want to lick the whisk.
- Prep your protein:
- Grill chicken breasts until they're just cooked through and slice them thin, or toss drained chickpeas with olive oil and spices and roast them until crispy, or sear shrimp in a hot pan for two minutes per side. Let everything cool slightly so it doesn't wilt the lettuce when you add it.
- Toss the salad:
- Put your chopped romaine in a big bowl and pour in about half the dressing, then toss with your hands or tongs until every leaf is glossy. Add the cherry tomatoes and shaved Parmesan and give it one more gentle toss.
- Assemble and serve:
- Divide the dressed greens into bowls, top with croutons and your chosen protein, then drizzle the remaining dressing over the top. Serve it right away while the croutons are still crunchy and the lettuce is still cold.
Save to Pinterest One summer evening I made this for a little backyard dinner and set out all the components separately so people could build their own bowls. Watching everyone pile on croutons and argue about whether shrimp or chicken was better felt like hosting a tiny, delicious assembly line. My neighbor, who claimed he only ate Caesar salad at restaurants, went back for seconds and asked for the dressing recipe, which I wrote on a napkin he folded into his pocket like a secret.
Choosing Your Protein
Grilled chicken is classic and filling, the kind of choice that makes this feel like a real meal and not just a side salad. Roasted chickpeas add a nutty crunch and make it vegetarian without feeling like you're missing anything, plus they soak up the dressing like little flavor sponges. Shrimp cooks fast and feels a little fancy, perfect for when you want to impress yourself on a weeknight. I've even done a mix of chicken and chickpeas when I couldn't decide, and honestly that's a move I'd recommend to anyone who likes options.
Storing and Make-Ahead Tips
The dressing keeps in the fridge for up to five days in a sealed jar, and it actually tastes better the next day when the garlic has mellowed and the flavors have married. Croutons stay crisp for three days in an airtight container at room temperature, just don't refrigerate them or they'll go soggy. You can prep your protein, wash and chop your romaine, and make your dressing all ahead of time, then toss everything together in under two minutes when you're ready to eat. I do this every Sunday and it's the reason I actually look forward to lunch all week.
Variations and Add-Ins
Sometimes I'll add crispy bacon bits for a smoky, salty crunch that makes it even more indulgent, or a soft-boiled egg with a jammy yolk that breaks into the dressing like liquid gold. Cherry tomatoes aren't traditional but they add little bursts of sweetness that balance the richness, and I've never regretted throwing them in. If you want to go full comfort mode, add avocado slices or a handful of shredded mozzarella, though at that point you're basically eating a Italian-American greatest hits bowl.
- Try adding thinly sliced radishes for a peppery crunch that cuts through the creaminess.
- A squeeze of extra lemon right before serving brightens everything up if it's been sitting a minute.
- Swap the romaine for kale if you want something sturdier that won't wilt as fast, just massage it first to soften the leaves.
Save to Pinterest This bowl has pulled me out of more lunch ruts than I can count, and it never feels like I'm settling for something quick. It's the kind of recipe that makes you feel capable and a little bit fancy, even on the most ordinary Wednesday.
Recipe FAQs
- → Can I make the Caesar dressing ahead of time?
Yes, prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time.
- → What protein works best in this bowl?
Grilled chicken breast is the classic choice, but roasted chickpeas provide excellent texture for vegetarians, while grilled shrimp offers a lighter option with quick cooking time.
- → How do I keep croutons crunchy?
Ensure the bread cubes are completely cooled after baking before storing them in an airtight container. Add them to the bowl just before serving to maintain their crisp texture.
- → Is this bowl gluten-free friendly?
Simply substitute regular bread with gluten-free bread for the croutons. All other ingredients including the dressing and romaine are naturally gluten-free.
- → Can I omit anchovies from the dressing?
Absolutely. The anchovies provide depth and umami, but the dressing remains delicious without them. Add a pinch of salt or extra Parmesan to compensate for the lost flavor.
- → What's the best way to wash romaine lettuce?
Separate the leaves, rinse them thoroughly under cold water, then dry completely in a salad spinner or with towels. Excess moisture prevents the dressing from coating properly.