Caesar Side Salad Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss bread cubes

In a medium bowl, toss the 2 cups bread cubes with 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1 teaspoon kosher salt until evenly coated.

Bake

Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 8–12 minutes, stirring or shaking the pan halfway through, until golden brown and crisp. Remove and let cool while you prepare the rest of the salad.

Combine ingredients

In a small bowl or jar, whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon anchovy paste, and the finely minced garlic clove until smooth.

Season and adjust

Stir in 1 teaspoon freshly ground black pepper. If the dressing is too thick, whisk in up to 1 teaspoon olive oil (or a little water) to reach desired consistency. Taste and adjust salt or lemon as needed; the anchovy paste and Worcestershire add saltiness, so additional salt is usually unnecessary.

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-sized pieces to equal about 6 cups. Dry leaves well in a salad spinner or with paper towels so the dressing clings.

Assemble

In a large bowl, place the prepared romaine and 1 cup halved cherry tomatoes. Add the cooled croutons.

Dress and toss

Add the prepared Caesar dressing to the bowl — start with about 2–3 tablespoons, then gently toss to coat. Add more dressing to taste so leaves are lightly but evenly coated.

Finish and serve

Sprinkle 1 ounce freshly grated Parmesan over the tossed salad and give a final gentle toss. Portion into side-salad bowls and serve immediately so croutons remain crisp.