Ultimate Caesar Salad
This ultimate caesar salad recipe is loaded with roasted asparagus, grated egg, toasted panko and the most delicious lightened up caesar dressing. Perfect any day of the week, you’re going to love this simple salad recipe.
Enjoy this caesar salad for brunch or over the Easter holiday. This combination is so flavorful your guests are guaranteed to fall in love with this recipe. The crispy romaine lettuce is lightly coated in the creamy yet lightened up caesar dressing. Topped with golden brown, buttery panko, lightly charred asparagus, and freshly grated egg, this salad is what dreams are made from.
Ingredients Needed for Ultimate Caesar Salad
Romaine Lettuce – You will need 2 heads of romaine lettuce for this recipe. Be sure to wash and dry it well, then chop it into smaller, easy to eat pieces.
Asparagus – This recipe calls for one bundle of asparagus. Remove the ends and place it on a baking tray. Drizzle it with olive oil, salt, pepper and lemon juice. Roast at 400 for 10-13 minutes. Let it cool.
Caesar Dressing – Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, minced garlic, and lemon juice in a food processor. Mix until well combined. Season with a pinch of kosher salt and cracked black pepper to taste. Cover and refrigerate until ready to use.
**Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing.**
Hard-Boiled Eggs – You will need two hard-boiled eggs for this recipe. Be sure to also have a microplane grater available so you can grate them over the salad.
Toasted Panko Breadcrumbs – Heat some butter in a pan and add the panko breadcrumbs. Toast the panko in the pan until golden brown.
How to Make the Ultimate Caesar Salad
Roast the Asparagus
Preheat the oven to 400 degrees. Remove the ends from the asparagus and place it on a baking tray. Drizzle it with olive oil, salt, pepper, and lemon juice. Roast for 10-13 minutes. Set aside to cool.
Toast the Panko
In a small non-stick skillet add butter over medium heat. Add the panko breadcrumbs to the pan stiring frequently. Once golden brown, remove the breadcrumbs from the pan. Set aside.
Make the Dressing
Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, minced garlic, and lemon juice in a food processor. Mix until well combined. Season with a pinch of kosher salt and cracked black pepper to taste. Cover and refrigerate until ready to use.
**Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing.**
Assemble the Salad
Wash and roughly chop your romaine lettuce. Add it to a large bowl. Toss the romaine with the caesar dressing. You can use as much or as little as you like.
Next, grab your serving plates, and add some of the dressed lettuce. Top the dressed lettuce with the cooled roasted asparagus. Then, grate the hard-boiled eggs over the asparagus. Top everything with the toasted panko and enjoy.
Storage
Best enjoyed immediately. However, leftover dressing can be stored in an airtight container in the refrigerator. Best to keep the dressing separate from the rest of the ingredients if possible. Any leftover breadcrumbs can also be stored in the refrigerator in an airtight container. Dressed salad is best enjoyed immediately.
Ultimate Caesar Salad
Ingredients
Caesar Salad
- 2 heads romaine, wash, dry and chop
- 1 bundle asparagus, remove ends
- 1 tablespoon olive oil, drizzle over the asparagus before roasting
- 1 tablespoon lemon juice, squeeze over the asparagus before roasting
- ¼ teaspoon salt, season the asparagus before roasting
- ¼ teaspoon black pepper, season the asparagus before roasting
- 2 hard-boiled eggs, peeled and grated
- ⅓ cup panko breadcrumbs
- 1 tablespoon butter, to toast panko
Caesar Dressing
- ½ cup 0% Greek yogurt
- ¼ cup mayonnaise
- 1.5 teaspoons Dijon mustard
- ¼ cup parmesan cheese, grated
- 2 teaspoons capers, drained
- 2 cloves garlic
- 1 teaspoon anchovy paste, or 2 anchovy fillets
- 1.5 – 2 tablespoons lemon juice, fresh squeezed
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 1-2 tablespoons warm water, to thin dressing – optional
Equipment
- 1 baking tray
- 1 large mixing bowl for salad
- 1 small mixing bowl for dressing
- 1 microplane paddle grater
- 1 non-stick skillet
Instructions
- Preheat the oven to 400 degrees. Chop the ends from the asparagus and place it on a baking tray. Drizzle it with olive oil, salt, pepper, and lemon juice. Roast for 10-13 minutes. Set aside.
- In a small non-stick skillet add butter over medium heat. Add the panko breadcrumbs to the pan stirring frequently. Once golden brown, remove the breadcrumbs from the pan. Set aside.
- Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, minced garlic, and lemon juice in a food processor. Mix until well combined. Season with a pinch of kosher salt and cracked black pepper to taste. Cover and refrigerate until ready to use. **Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing.**
- Wash, dry and roughly chop your romaine lettuce. Add it to a large bowl. Lightly coat the romaine lettuce with the caesar dressing. You can use as much or as little as you like. Any extra can be stored covered in the refrigerator.
- Next, grab your serving plates, and add some of the lightly dressed salad. Add some of the cooled roasted asparagus. Then, grate the hard-boiled eggs over the asparagus. Top everything with the toasted panko and enjoy.
8 Comments on “Ultimate Caesar Salad”
This salad has too much salt to be healthy for most consumers , particularly the older folks like me on a 1500 mg/day regime. Reduce it by half to lower your sodium rating to 500mg.?
Hi Sara, I would love to create this delicious salad, but I have to use vegan and gluten-free products. What would a good substitute be for Greek yogurt? Dairy does not agree with me so it is necessary to substitute when possible. I can use vegan recipe for the toasted panko. I would appreciate hearing from you. Thank You!
Jeanette
I would just use vegan mayonnaise!
Probably the best salad I’ve had.. definitely in my top 3! Super easy, the toasted breadcrumbs on top, yessss!! And that Caesar.. I won’t be buying anymore store bought after trying this one.
An amazing elevated Caesar salad! I subbed sour cream for greek yogurt since I didnt have any on hand but it was fabulous!
This was a great, healthy dish. I loved the grated eggs on top.
Such a good recipe! I loved the end result 😁😁😁 I’ll definitely be trying more of the recipes on the site!
This salad was SO good! We served it as a side salad. (Keeping the extra dressing and bread crumbs separate in the fridge for later use) so we omitted the asparagus so we don’t get too full. It was perfect! And so easy! Can’t wait to eat the rest with dinner tomorrow and make it again in the future.