Cajun Caesar Salad Recipe

Prepare lettuce

Remove outer leaves if bruised. Cut the romaine head lengthwise, rinse under cold water, then chop or tear into bite-sized pieces. Spin or pat dry thoroughly so dressing clings; transfer to a large salad bowl and chill briefly while you make the dressing.

Add cheese and croutons

Just before tossing, add 3/4 cup of the grated Parmesan to the lettuce and reserve 1/4 cup for garnish. Add 1 to 1.5 cups of croutons (homemade or store-bought) so they stay crisp.

Toss and serve

Pour the Cajun Caesar dressing over the lettuce in a thin stream (start with half), then toss gently with tongs until evenly coated. Add more dressing to taste. Plate the salad, sprinkle reserved Parmesan on top, add a few extra croutons, and serve with lemon wedges if desired.

Combine base ingredients

In a medium bowl, whisk together mayonnaise and Greek yogurt (or sour cream) until smooth.

Add flavor elements

Stir in minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, olive oil, and hot sauce (if using). Whisk until fully combined.

Season and adjust

Add Cajun seasoning, smoked paprika, salt, and black pepper. Taste and adjust: add more lemon for brightness, more hot sauce or Cajun seasoning for heat, or more yogurt for tang if desired. If the dressing is too thick, whisk in up to 1 tablespoon of warm water to reach desired consistency.

Chill briefly

Cover and refrigerate the dressing for at least 10 minutes to allow flavors to meld. Shake or whisk again before using.

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil.

Toss bread with seasoning

In a large bowl, toss bread cubes with 2 tablespoons olive oil, 3/4 teaspoon Cajun seasoning, and 1/4 teaspoon salt until evenly coated.

Bake croutons

Spread bread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, stirring once halfway, until golden brown and crisp. Cool completely before adding to salad so they remain crunchy.