Romaine Caesar Bowl (Printable Version)

Fresh romaine with creamy Caesar dressing, crunchy croutons, and your choice of protein for a satisfying bowl.

# What You Need:

→ Salad Base

01 - 2 large heads romaine lettuce, washed, dried, and chopped
02 - 1 cup cherry tomatoes, halved (optional)
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 (or 1 can chickpeas, drained and roasted, or 8 ounces grilled shrimp)

→ Caesar Dressing

10 - ¼ cup mayonnaise
11 - 2 tablespoons plain Greek yogurt
12 - 2 tablespoons freshly squeezed lemon juice
13 - 2 teaspoons Dijon mustard
14 - 2 teaspoons Worcestershire sauce
15 - 1 garlic clove, minced
16 - 2 anchovy fillets, finely minced (optional)
17 - ¼ cup grated Parmesan cheese
18 - Salt and black pepper, to taste

# Directions:

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 to 10 minutes until golden and crisp. Cool completely on baking sheet.
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 fully combined and smooth.
03 - Prepare your chosen protein: grill chicken breasts until cooked through and slice, or roast drained chickpeas at 400°F tossed with olive oil, salt, and pepper for 20 minutes, or grill shrimp until just opaque throughout.
04 - In a large bowl, toss chopped romaine with half the Caesar dressing. Add cherry tomatoes and shaved Parmesan cheese, mixing gently to combine.
05 - Top salad with prepared croutons and protein of choice. Drizzle with remaining dressing and serve immediately.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means you can have a restaurant-quality meal without the stress.
  • The dressing is creamy and complex, but made right in your own bowl with ingredients you probably already have.
  • You control the protein, so whether you're feeding carnivores or vegetarians, everyone walks away happy.
  • Those warm, golden croutons add a textural contrast that makes you want to keep eating even when you're full.
02 -
  • Don't dress your entire salad with all the dressing right away—it'll become soggy by the time you finish eating, so hold back that extra bit to drizzle at the end.
  • Make sure your romaine is completely dry after washing; water clinging to the leaves dilutes the dressing and makes everything taste muted.
  • Croutons are best eaten while they're still warm and crispy, so assemble the salad just before serving rather than letting it sit.
03 -
  • If you want extra richness, add crispy bacon bits or even a soft-boiled egg nestled on top—either one transforms this into something decadent.
  • For a gluten-free version, swap regular bread for gluten-free ciabatta or sourdough when making croutons, and double-check your Worcestershire sauce.
  • Make a double batch of dressing and keep it in a jar in the fridge for up to a week—it's perfect for other salads or as a sandwich spread.
  • If anchovies feel intimidating, start with just one and see if you notice it; if you do and like it, use two next time; most people can't identify anchovies directly but taste how much better the dressing is with them.
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