Caesar Salad

Posted on September 17, 2025

Caesar Salad

For the dressing:

  • 1/2 cup plain whole milk yogurt
  • 1/2 cup mayonnaise
  • 1/2 tablespoon tahini
  • 1/2 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon garlic powder
  • Juice of 1/2 large lemon
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the croutons:

  • 14 ounces of your choice of bread (cubed (sourdough works great))
  • 1/2 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 to 1 teaspoon salt (to taste)
  • A sprinkle of black pepper
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons grated Parmesan cheese

For the salad:

  • 2 whole heads of romaine lettuce (chopped)
  • 1 cup diced cucumber
  • 1/2 cup thinly sliced black olives
  • 1 teaspoon sumac
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup shredded Parmesan cheese
  1. For the dressing, mix together yogurt, mayo, tahini, mustard, Worcestershire sauce, anchovy paste, garlic powder, lemon juice, grated Parmesan, black pepper, and salt in a small bowl until smooth.
  2. Preheat your oven to 375°F.
  3. In a small bowl, mix olive oil, minced garlic, salt, and black pepper.
  4. Place the cubed bread on a baking tray, toss it in the olive oil mixture until evenly coated.
  5. Bake for 10 to 15 minutes until the bread is crispy. Then, toss in parsley and grated Parmesan, and let them cool.
  6. In a large salad bowl, combine chopped lettuce, cucumbers, black olives, sumac, dried cranberries, and Parmesan.
  7. Add dressing to your liking and toss the salad.
  8. Just before serving, mix in the croutons to keep them crunchy. Enjoy your delicious salad!
Salad

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