Caesar Salad

Caesar Salad Recipe Ingredients

My Caesar salad recipe starts with 4 basic components:

▪ Romaine lettuce – Chop it into bite-sized pieces that’ll mingle with the other
ingredients! You don’t want any big chunks of romaine here. Butterhead lettuce
would be delicious in this recipe as well.
▪ Cheese – I like to scatter shaved pecorino cheese over my Caesar salad, but a
generous sprinkle of grated Parmesan cheese would add the same nutty, savory
flavor.
▪ Homemade croutons – For crunch! These are so yummy and easy to make – just
toss bread cubes with olive oil and salt, spread them on a baking sheet, and toast
them in a 350-degree oven until they’re golden brown.
▪ Caesar dressing – Traditional Caesar salad dressing is made with raw egg yolks,
Worcestershire sauce, and anchovies, but my version is much simpler and just as
good. In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, a minced
garlic clove and capers, Dijon mustard, and black pepper. You’ll end up with a
creamy, rich mixture that tastes every bit as tangy and savory as the classic
version.

▪ Ingredients
• ½ cup cubed bread
• Extra-virgin olive oil, for drizzling
• 2 bunches romaine lettuce, chopped
• Homemade Caesar Dressing*
• 2 radishes, thinly sliced
• 1½ cups Roasted Chickpeas
• ⅓ cup shaved pecorino or Parmesan cheese*
• 2 tablespoons chopped chives
• 2 tablespoons toasted pine nuts
• Sea salt and freshly ground black pepper

Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Make the croutons. Place the bread cubes on the baking sheet, toss with olive oil
and salt, and bake 10 minutes, until toasted.

1. Assemble the romaine on a platter. Drizzle with half the dressing, sprinkle
with the radishes, croutons, and chickpeas, and drizzle with the remaining
dressing. Top with the pecorino, chives, and pine nuts. Season with salt and
pepper to taste.
Notes
*To make this recipe vegan, omit the cheese, and replace my Homemade Caesar
Dressing with this vegan dressing recipe:
▪ 1/2 cup raw cashews
▪ 1 garlic clove
▪ 2 tablespoons fresh lemon juice
▪ 2 teaspoons Dijon mustard
▪ 2 teaspoons capers, drained
▪ 1/2 cup water
▪ Freshly ground black pepper

In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water,
and a few grinds of black pepper. Blend until creamy.