This classic caesar salad is easy to make and vegetarian. Topped with a delicious homemade creamy dressing, it comes together quickly with simple ingredients.
Servings 4 servings
- 1 large head romaine lettuce cut into large pieces
- ¼ cup shaved parmesan cheese
- Kosher salt and back pepper to taste
- ½ French baguette cubed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
- ¼ cup avocado mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 2 garlic cloves
- 1 teaspoon Worcester sauce
To make croutons, preheat the oven to 400°F. Place the bread on a baking sheet lined with parchment paper or aluminum foil. Drizzle the oil on top and season with salt and pepper. Toss with your hands to combine. Bake until golden brown and crispy, about 10 minutes; set aside to cool.
To make the dressing, place all the ingredients in a small blender and blend until smooth and creamy. Taste and add salt or lemon juice, if needed.
Place the romaine lettuce in a large serving bowl, top with the shaved parmesan cheese and croutons. Drizzle with the Caesar dressing and toss gently to combine and coat the lettuce with the dressing.
Serve cold or at room temperature
Make Ahead: You can make the dressing up to 7 days in advance and you can prepare the salad up to 1 day in advance.
For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of Worcester sauce, you can use soy sauce or liquid aminos.
- Instead of vegan mayo, you can use regular mayo or more dijon mustard.
Calories: 396kcal | Carbohydrates: 18g | Protein: 6g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 647mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 1mg