Caesar Salad - No Dressing Recipe

Prepare lettuce

Wash romaine leaves thoroughly under cold running water. Spin or pat dry until mostly moisture-free. Trim core and tear leaves into roughly 2–3 inch pieces. Place leaves in a large chilled bowl.

Assemble base

Add baby romaine (if using) to the bowl with the torn romaine. Toss gently by lifting from the bottom to combine but avoid bruising the leaves.

Add cheese

Shave or thinly slice the Parmesan and scatter 2 tablespoons over the greens, reserving 1 tablespoon for finishing.

Prepare croutons

If using store-bought garlic croutons, briefly warm them in a 350°F (175°C) oven for 3–5 minutes to re-crisp. If making homemade: cut 2 slices of day-old baguette into 3/4" cubes, toss with 1 tsp olive oil and a pinch of salt and garlic powder, bake at 350°F (175°C) for 8–10 minutes until golden and crisp.

Add anchovy and nuts

If using anchovy fillets, finely chop and sprinkle evenly across the top of the salad to give the characteristic umami of a Caesar. Scatter the toasted pine nuts or chopped walnuts for additional crunch and richness.

Top with croutons

Add the warm or room-temperature croutons to the salad bowl just before serving so they remain crisp.

Add lemon

Squeeze the juice from the 2 lemon wedges evenly over the salad — this provides acidity normally supplied by dressing. Lightly zest 1/2 lemon over the top for an aromatic lift.

Season and finish

Sprinkle the remaining 1 tablespoon shaved Parmesan, the drained capers, and freshly ground black pepper over the salad. If desired, drizzle up to 1 teaspoon extra-virgin olive oil sparingly across the leaves—this is optional since the dish is intended 'no dressing' but a thin sheen can help carry flavor.

Toss and serve

Gently toss everything again so the lemon and small amount of oil (if used) coat the leaves and distribute the toppings. Taste and adjust with another quick squeeze of lemon or a pinch more black pepper if needed. Serve immediately so croutons remain crisp.