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Ingredients
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Salad
Vegetarian Caesar Dressing
Optional Garnish / Add-ins
Method
Croutons (if making from scratch)
- 1
Prepare croutons
Preheat oven to 375°F (190°C). Cut 4 slices of stale or day-old bread into 1/2-inch cubes to yield about 3 cups. Toss the bread cubes in a bowl with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder (optional). Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool completely before using. Yields about 3 cups; measure out 1 cup for the salad and reserve remainder for another use.
Vegetarian Caesar Dressing
- 2
Combine base ingredients
In a medium bowl, whisk together 1 cup mayonnaise and 1 tablespoon plain Greek yogurt until smooth. Add 1 teaspoon Dijon mustard and 2 tablespoons fresh lemon juice, whisking to emulsify.
- 3
Build savory flavor
Stir in 2 tablespoons olive oil, 1 teaspoon vegetarian Worcestershire sauce (or tamari), and 1/2 teaspoon miso paste (optional) to add depth. Add 1 teaspoon finely chopped capers and 1 grated garlic clove; whisk until combined.
- 4
Season and adjust
Season with 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more miso or capers for umami, or a splash more olive oil for silkiness. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency. Refrigerate at least 15 minutes to let flavors meld (up to 24 hours).
Salad Assembly
- 5
Prepare greens and vegetables
Dry the torn romaine thoroughly using a salad spinner or clean towels so dressing clings. Place 6 cups torn romaine into a large mixing bowl. Add 1 cup halved cherry tomatoes and 1 cup thinly sliced cucumber.
- 6
- 7
Add cheese and croutons
Sprinkle 1 cup freshly grated Parmesan over the dressed greens and gently toss once to combine. Add 1 cup croutons and fold in so they remain slightly crisp.
- 8
Plate and garnish
Divide salad among 4 plates (or a serving bowl). Finish with extra shaved Parmesan (about 1/4 cup), a few toasted pine nuts or walnuts if using, and lemon wedges on the side. Grind additional black pepper over each portion and serve immediately.
