Romaine Caesar Bowl Fresh (Printable)

Crisp romaine, creamy dressing, crunchy croutons, and protein combined for a fresh, hearty bowl.

# What You Need:

→ Salad Base

01 - 2 large heads romaine lettuce, washed, dried, and chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup shaved Parmesan cheese

→ Croutons

04 - 3 cups day-old bread, cubed
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 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 - 1/4 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
17 - 1/4 cup grated Parmesan cheese
18 - Salt and black pepper to taste

# How-To Steps:

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. Remove from oven and cool completely.
02 - In a bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, anchovies, Parmesan cheese, salt, and pepper until smooth and well combined.
03 - Select preferred 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 opaque and just cooked through.
04 - In a large bowl, toss chopped romaine with half of the Caesar dressing. Add halved cherry tomatoes and shaved Parmesan cheese, mixing gently to combine.
05 - Top salad with toasted croutons and cooked protein of choice. Drizzle with remaining dressing and serve immediately.

# Expert Advice:

01 -
  • You control the protein, so whether you're feeding a meat lover, vegetarian friend, or yourself on a seafood craving day, this works.
  • Homemade dressing tastes nothing like bottled—it's tangier, creamier, and somehow feels like a discovery every time you make it.
  • The whole thing comes together in 30 minutes, which means weeknight dinner that doesn't feel rushed or boring.
02 -
  • Don't dress the whole salad with all the dressing at once—it'll wilt, and you'll regret it; always hold back half and add it as you plate or serve.
  • Cooling your croutons completely matters because warm croutons will wilt your lettuce, and that's the opposite of what you're trying to achieve.
03 -
  • Make your dressing a day ahead if you can—it actually tastes better after the flavors get to know each other overnight in the fridge.
  • Toss the lettuce with dressing in the bowl right before serving, not in advance, unless you're okay with a wilted salad that tastes regretful.
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