Ultimate Caesar Salad
This caesar salad recipe is loaded with roasted asparagus, grated egg, toasted panko and the most delicious lightened up caesar dressing.
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.
Video
Nutrition
Serving: 1serving, this recipes make 4 medium sized salads. this is the nutrition for one salad with dressing and all the toppings, Calories: 273kcal, Carbohydrates: 16g, Protein: 10g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 525mg, Potassium: 857mg, Fiber: 7g, Sugar: 5g, Vitamin A: 27418IU, Vitamin C: 17mg, Calcium: 225mg, Iron: 4mg