Caesar Salad is the ultimate blend of crisp romaine, creamy dressing, and savory Parmesan, ready in just 20 minutes.
Each bite delivers a satisfying crunch, balanced by the rich, tangy flavors of garlic and anchovy. Perfect for a quick lunch or elegant side, it’s a timeless classic that never disappoints.
This recipe shines with its simplicity, combining fresh ingredients into a dish that feels both indulgent and refreshing.
The golden croutons add a delightful texture, while the zesty dressing ties everything together beautifully.
Whether you’re a seasoned cook or a beginner, this Caesar Salad is a foolproof way to impress.
Fresh & Flavorful Caesar Salad Ingredients
- ½ cup cubed bread (use day-old bread for best results)
- Extra-virgin olive oil, for drizzling
- 2 bunches romaine lettuce, chopped (washed and dried thoroughly)
- Homemade Caesar Dressing* (store-bought works too, if preferred)
- 2 radishes, thinly sliced (use a mandoline for even slices)
- 1½ cups Roasted Chickpeas (canned chickpeas, drained and roasted with olive oil, salt, and pepper)
- ⅓ cup shaved pecorino or Parmesan cheese* (Parmesan is a great substitute)
- 2 tablespoons chopped chives (fresh parsley can be used as an alternative)
- 2 tablespoons toasted pine nuts (walnuts or almonds work too)
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Caesar Salad Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the croutons: Place the bread cubes on the baking sheet, toss with olive oil and a pinch of salt, and bake for 10 minutes, or until golden and crispy.
- Assemble the salad: Arrange the chopped romaine lettuce on a large platter.
- Add the dressing: Drizzle half of the Caesar dressing over the lettuce.
- Layer the toppings: Sprinkle the sliced radishes, roasted chickpeas, and croutons evenly over the lettuce.
- Finish with the remaining dressing: Drizzle the rest of the dressing over the salad.
- Garnish: Top with shaved pecorino or Parmesan cheese, chopped chives, and toasted pine nuts.
- Season: Add a pinch of sea salt and freshly ground black pepper to taste.
- Serve immediately and enjoy your fresh, crunchy Caesar salad!
Elevate Your Caesar Salad with Creative Toppings
While this recipe already includes radishes, chickpeas, and pine nuts, feel free to experiment with other toppings! Try adding grilled chicken for a protein boost, avocado slices for creaminess, or sun-dried tomatoes for a tangy twist. For a seafood twist, anchovies or grilled shrimp are classic additions.
Perfect Pairings: What to Serve with Caesar Salad
This Caesar Salad pairs beautifully with garlic bread or a hearty soup for a complete meal. It’s also a great side dish for grilled steak or roasted salmon. For a lighter option, serve it alongside a fruit platter or crudités.
Quick Tips for Time-Saving Success
To save time, use store-bought croutons and pre-washed romaine. You can also roast the chickpeas ahead of time and store them in an airtight container. If you’re short on time, skip the homemade dressing and opt for a high-quality store-bought Caesar dressing instead.
How to Store and Refresh Leftovers?
Store leftover salad in an airtight container in the fridge for up to 1-2 days. Keep the dressing separate to prevent the lettuce from wilting. To refresh, add a splash of lemon juice or a drizzle of olive oil and toss well. Croutons and pine nuts are best added fresh before serving.
Customize Your Caesar Salad with Variations
For a gluten-free version, use gluten-free bread for the croutons. Swap romaine for kale or spinach for a different leafy green base.
If you’re vegan, replace the pecorino with nutritional yeast or a vegan Parmesan alternative. Experiment with different dressings like lemon tahini or avocado Caesar for a unique twist.
Caesar Salad
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
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Make the croutons. Place the bread cubes on the baking sheet, toss with olive oil and salt, and bake 10 minutes, until toasted.
- 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.