Save My neighbor showed up with a bag of romaine from her garden last summer, more than she could use before a trip. I'd been craving something fresh but filling, not just another sad desk salad. That afternoon I made this bowl with every crispy, creamy, garlicky thing I had on hand. It turned into the kind of lunch that actually keeps you going, and I've been making it ever since whenever I need something that feels indulgent but won't weigh me down.
I brought this to a potluck once, thinking it was too simple to impress. A friend who claimed to hate salads went back for seconds, then asked for the dressing recipe. Turns out, when you make the dressing from scratch and don't skimp on the Parmesan, even skeptics come around. It's become my go to whenever I need to prove that salad can be the main event.
Ingredients
- Romaine lettuce: The sturdy leaves hold up to dressing without wilting into mush, and they have just enough bitterness to balance the rich, creamy sauce.
- Day old bread: Slightly stale bread makes the best croutons because it crisps up without getting greasy or falling apart in the oven.
- Mayonnaise and Greek yogurt: This combo gives you creaminess with a little tang, making the dressing feel lighter than the traditional egg yolk version.
- Lemon juice: Freshly squeezed is key here, it brightens everything and cuts through the richness in a way bottled juice just can't.
- Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing so it clings to every leaf.
- Worcestershire sauce: It brings a deep, savory note that makes the dressing taste more complex than the sum of its parts.
- Garlic clove: Minced fine and raw, it gives the dressing that classic Caesar bite without overpowering everything.
- Anchovy fillets: They melt into the dressing and add umami depth, but you can leave them out if you're keeping it vegetarian.
- Parmesan cheese: Grated into the dressing and shaved over the top, it's salty, nutty, and absolutely essential.
- Grilled chicken, chickpeas, or shrimp: Pick your protein based on your mood, all three work beautifully and make this a full meal.
Instructions
- Make the croutons:
- Toss your bread cubes with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet. Bake at 375°F for 8 to 10 minutes, shaking the pan halfway through, until they're golden and crunchy.
- Whisk the dressing:
- Combine mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire, minced garlic, anchovies if using, and Parmesan in a bowl. Whisk until smooth, then taste and adjust salt and pepper as needed.
- Prepare your protein:
- Grill chicken breasts until cooked through and slice them thin, or roast chickpeas tossed with olive oil and spices at 400°F for 20 minutes, or grill shrimp just until pink. Let everything cool slightly before adding to the salad.
- Toss the salad:
- Put chopped romaine in a large bowl and drizzle with half the dressing, tossing with your hands or tongs to coat every leaf. Add cherry tomatoes and shaved Parmesan, tossing gently again.
- Assemble and serve:
- Divide the dressed romaine among bowls, top with croutons and your chosen protein, then drizzle with the remaining dressing. Serve right away while the croutons are still crunchy.
Save One evening I made this for a friend who was going through a rough week. We sat on the porch with big bowls, cold wine, and didn't talk about much of anything. She said later that it was exactly what she needed, something simple and good that didn't require anything from her. Sometimes a really solid Caesar bowl is more than dinner, it's comfort without trying too hard.
Choosing Your Protein
I usually go with grilled chicken because it's easy and everyone likes it, but roasted chickpeas are my favorite vegetarian swap. They get crispy on the outside and add a nutty flavor that works surprisingly well with the creamy dressing. Shrimp is great when you want something a little fancier, and it cooks so fast you can have dinner ready in no time.
Making It Your Own
I've added crispy bacon bits when I had some left over from breakfast, and I've topped it with a soft boiled egg when I wanted something richer. Cherry tomatoes aren't traditional, but they add a burst of sweetness that I really like. Feel free to play around with what you have, this recipe is forgiving and tastes great with little tweaks.
Storage and Leftovers
The dressing keeps in the fridge for up to five days in a sealed jar, and it actually tastes better after the flavors have had time to meld. Store the croutons in an airtight container at room temperature so they stay crispy. If you have leftover dressed salad, it won't keep well, but undressed lettuce and prepped protein can be stored separately and assembled fresh the next day.
- Shake the dressing jar before using, it may separate as it sits.
- Refresh day old croutons in a 350°F oven for a few minutes if they've softened.
- Leftover grilled chicken or shrimp makes a great addition to wraps or grain bowls the next day.
Save This bowl has become my answer to the question of what to make when I want something satisfying but not heavy. It's the kind of recipe that feels like taking care of yourself without making a big production out of it.
Recipe Guide
- → What protein options work best?
Grilled chicken breast sliced thin provides classic Italian-American appeal. Roasted chickpeas offer crispy vegetarian protein with fiber. Grilled shrimp adds lighter seafood flair. Each option complements the creamy Caesar dressing beautifully.
- → Can I make this ahead?
Prepare components separately up to 24 hours ahead. Store romaine, dressing, croutons, and protein in airtight containers. Toss together just before serving to maintain crisp textures and prevent soggy croutons.
- → What makes the dressing authentic?
Traditional Caesar dressing relies on anchovies for umami depth, Worcestershire sauce for tang, and fresh garlic for bite. The combination of mayonnaise and Greek yogurt creates creamy richness while keeping flavors balanced.
- → How do I get crispy croutons?
Use day-old bread for better texture. Cut into uniform cubes, toss with olive oil and seasonings, then bake at 375°F until golden brown. Cool completely before adding to your bowl to ensure maximum crunch.
- → What substitutions accommodate dietary needs?
Swap regular bread for gluten-free varieties. Omit anchovies and use vegetarian Worcestershire for plant-based versions. Dairy-free cheese alternatives work for Parmesan. Chickpeas provide excellent vegetarian protein.
- → What wine pairs well?
A crisp Chardonnay complements the creamy dressing while cutting through richness. Sparkling water with fresh lemon offers a non-alcoholic alternative that brightens each bite. Light Pinot Grigio also pairs beautifully.