Romaine Caesar Bowl (Printable)

Crisp romaine lettuce with tangy Caesar dressing, crunchy croutons, and protein for a filling meal.

# What You'll Need:

→ 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 (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

# How To Make It:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and bake for 8 to 10 minutes until golden and crisp. Remove from oven and cool completely.
02 - In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies if using, Parmesan cheese, salt, and pepper until smooth and well combined.
03 - For chicken: grill chicken breasts until cooked through and slice. For chickpeas: roast at 400°F tossed with olive oil, salt, and pepper for 20 minutes. For shrimp: grill until just cooked through and opaque.
04 - In a large bowl, combine chopped romaine lettuce with half of the Caesar dressing. Add halved cherry tomatoes and shaved Parmesan cheese, tossing gently to coat.
05 - Transfer dressed salad to serving plates or bowls. Top with cooled croutons and your chosen protein. Drizzle remaining Caesar dressing over the top. Serve immediately.

# Expert Tips:

01 -
  • The dressing tastes restaurant-quality but takes five minutes to whisk together in your own bowl.
  • It's flexible enough to work with whatever protein you have on hand, whether that's chicken, shrimp, or roasted chickpeas.
  • Crispy homemade croutons stay crunchy even after tossing, unlike the sad soggy ones that come from a bag.
  • You control the salt and anchovy levels, so it works for vegetarians and pescatarians alike.
02 -
  • Don't dress the entire salad and then add croutons or they'll go soft before you finish eating, so hold back half the dressing and add it right before serving.
  • Greek yogurt is the secret weapon that makes homemade dressing taste creamy without being heavy, and it's the difference between restaurant-quality and trying-too-hard.
03 -
  • Wash and thoroughly dry your romaine ahead of time, and store it in a clean kitchen towel in the fridge so the lettuce stays crisp and the dressing actually clings to it rather than sliding off.
  • Toast your croutons the morning of if you're serving dinner, so they're at peak crunch when the salad comes to the table.
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