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 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.

Ultimate Caesar Salad – Healthyish Foods

Ingredients Needed for Ultimate Caesar Salad

Romaine Lettuce – You will need 2 heads of romaine lettuce for this recipe. Be sure to wash it well and chop it into small, easy to eat pieces.

Asparagus – This recipe calls for one pound of asparagus. Chop off 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 capers, anchovy paste, minced garlic, lemon juice, salt and pepper in a bowl. Mix well. Then, add the Greek yogurt, mayonnaise, Dijon mustard and parmesan cheese. Whisk until well combined.

Hard-Boiled Eggs – You will need 2 hard-boiled eggs for this recipe. Be sure to also have a microplane paddle 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.

Ultimate Caesar Salad – Healthyish Foods

How to Make the Ultimate Caesar Salad

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 to cool.

In a small non-stick skillet add butter over medium heat.

Add the panko breadcrumbs to the pan turning frequently.

Once golden brown, remove the breadcrumbs from the pan. Set aside.

Combine capers, anchovy paste, minced garlic, lemon juice, salt and pepper in a small mixing bowl. Mix well.

Then, add the Greek yogurt, Dijon mustard, mayonnaise, and parmesan cheese. Whisk until well combined. Set aside.

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, top the dressed caesar salad with the cooled roasted asparagus.

Then, you’ll grate the hard-boiled eggs over the asparagus.

Top everything with the toasted panko and enjoy.

Ultimate Caesar Salad – Healthyish Foods

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.

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Ultimate Caesar Salad – Healthyish Foods

Ultimate Caesar Salad

This caesar salad recipe is loaded with roasted asparagus, grated egg, toasted panko and the most delicious lightened up caesar dressing.
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Ingredients

Caesar Salad

  • 2 heads romaine, washed and chopped small
  • 1 lb asparagus, remove ends
  • 1 tablespoon olive oil, drizzle over the asparagus before roasting
  • 1 tablespoon lemon juice, squeeze over the asparagus before roasting
  • ½ teaspoon salt, season the asparagus before roasting
  • ¼ teaspoon black pepper, season the asparagus before roasting
  • 2 hard-boiled eggs, grated
  • cup panko breadcrumbs
  • 1 tablespoon butter, to toast panko

Caesar Dressing

  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 2 teaspoons capers
  • 2 teaspoons garlic, minced
  • 1 teaspoon anchovy paste, or 1 anchovy minced
  • 2 tablespoons lemon juice, fresh squeezed
  • ¼ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ½ cup parmesan cheese, grated

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 capers, anchovy paste, minced garlic, lemon juice, salt and pepper in a small mixing bowl. Crush the capers and mix well.
  • Then, add the Greek yogurt, Dijon mustard, mayonnaise, and parmesan cheese. Whisk until well combined. Set aside.
  • 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. Any extra can be stored covered in the refrigerator
  • Next, top the dressed caesar salad with some of the cooled roasted asparagus.
  • Then, you’ll grate the hard-boiled eggs over the asparagus.
  • Top everything with the toasted panko and enjoy.

Nutrition

Serving: 1serving, Calories: 417kcal, Carbohydrates: 21g, Protein: 15g, Fat: 32g, Saturated Fat: 8g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 1007mg, Potassium: 1097mg, Fiber: 9g, Sugar: 8g, Vitamin A: 28332IU, Vitamin C: 24mg, Calcium: 328mg, Iron: 6mg