Romaine Caesar Bowl (Printable Version)

Crisp romaine with creamy 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 - 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
10 - 1 can chickpeas, drained and roasted
11 - 8 ounces grilled shrimp

→ Caesar Dressing

12 - ¼ 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 - ¼ cup grated Parmesan cheese
20 - Salt and black pepper to taste

# How-to Steps:

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 using.
02 - In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies if using, Parmesan cheese, salt, and pepper until well combined.
03 - Grill chicken breasts and slice; or roast 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 cherry tomatoes and shaved Parmesan cheese.
05 - Top salad with croutons and protein of choice. Drizzle remaining dressing over top and serve immediately.

# Expert Advice:

01 -
  • The homemade Caesar dressing is tangier and less heavy than bottled versions, with a balance that just works.
  • Crispy homemade croutons add texture that stays crunchy even after tossing, unlike store-bought ones that go soft.
  • You can switch up the protein based on what's in your fridge, so it never feels repetitive.
  • The whole thing takes less time than ordering delivery, and tastes infinitely better.
02 -
  • Don't dress the salad until right before serving, because even ten minutes will start to soften the romaine and make the croutons soggy.
  • The dressing tastes better the next day after the flavors have had time to meld, so you can make it ahead and just keep it in the fridge.
03 -
  • Crispy bacon bits scattered on top add a savory crunch that nobody expects in a salad, and they pair perfectly with the anchovy dressing.
  • A soft-boiled egg transforms this into something closer to a full meal, and the runny yolk becomes another sauce when you mix it in.
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