Romaine Salad with Lemon Caesar Vinaigrette
If you love the flavors of a classic Caesar but want something a bit lighter, try my Romaine Salad with Lemon Caesar Vinaigrette. It's still loaded with crunchy croutons and lots of Parmesan cheese, but features a lighter oil-based Caesar dressing that comes together in minutes. It's perfect with crisp romaine lettuce and can be enjoyed as a side salad or topped with chicken, shrimp, or salmon to make a complete meal.
Servings: 6 servings
Calories: 313kcal
Equipment
Ingredients
For the vinaigrette
- 2 anchovies, about 1 tsp
- 3 Tbsp fresh lemon juice, about 1 large lemon
- 2 Tbsp Parmesan cheese, grated
- 1 Tbsp garlic, finely chopped, about 2 cloves
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- ½ cup extra virgin olive oil
For the croutons
- ⅔ cup artisan bread, ripped into small ½-inch pieces for croutons
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
For the salad
- 3 Romaine hearts, ripped or sliced into 2-inch pieces
- ⅓ cup Parmigiano Reggiano, shaved, plus more for serving
- ½ tsp freshly ground black pepper
- Flaky sea salt
Instructions
- Mash the anchovies. Place 2 anchovies in a mortar and grind with pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar.
- Make the salad dressing. Add 3 Tbsp lemon juice, 2 Tbsp grated Parmesan, 1 Tbsp finely chopped garlic, 1 tsp Dijon, 1 tsp lemon zest, and ½ cup olive oil. Secure lid on, then shake until well combined. Taste and adjust seasoning as needed, then serve with any salad.
- Make the croutons. Preheat an oven to 375°F (190°C). Place torn pieces of bread on a rimmed baking sheet, then toss with 2 Tbsp olive oil and ½ tsp Kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
- Assemble, then serve! Place ripped Romaine lettuce into a large bowl. Drizzle the vinaigrette on top, then add ⅓ cup shaved Parmesan and ½ tsp black pepper. Toss well, then add the homemade croutons. Give one final toss, then serve with a pinch of flaky sea salt and, if you like, a little extra Parmesan on top!
Notes
- If you can ever find baby Romaine lettuce, you can use the whole leaves – no chopping! – for a really beautiful presentation.
- Do not dress the salad until just before serving. And if making in advance, do not add the croutons until ready to eat (or they’ll lose their crunch).
- Vinaigrette: The lemon Caesar dressing can be made up to 5 days in advance and stored in the refrigerator.
- Croutons: While homemade croutons can be kept for up to 3 days stored at room temperature in an airtight container, they are crispiest on the first day. I recommend only making as much as you're planning to eat that day, then toast up additional croutons as needed.
- Assembled Salad: For best results, wait to dress the romaine until right before serving. The salad components can be prepped 1-2 days in advance and stored separately. Remember, fresh croutons are best!
Nutrition
Calories: 313kcal | Carbohydrates: 15g | Protein: 7g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 491mg | Potassium: 237mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4981IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 2mg
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