Let’s call this Romaine Salad a simpler, pared down version of the classic Caesar Salad. In fact, it’s really all about the homemade Lemon Caesar Vinaigrette, which is a lighter take on Caesar dressing without any mayonnaise. It’s absolutely packed with flavor thanks to anchovies and grated Parmesan, and is perfect with crisp romaine lettuce.
Similar to a traditional Caesar salad, this one is loaded up with lots of shaved Parmesan cheese and crunchy croutons. I like to make them from scratch, but use whatever you love! If you want to add a protein, consider chicken, shrimp, or salmon, all of which are delicious!
For more Caesar-inspired recipes, try my Kale Caesar Pasta Salad, Roasted Broccoli Caesar Salad, or Shredded Brussel Sprouts Caesar Salad next! Or check out all of my easy salad recipes.
What You’ll Need
The Romaine salad is made simply with Romaine hearts, Parmigiano Reggiano cheese, freshly ground black pepper, and flaky sea salt. You can use store-bought or homemade croutons!
The lemon Caesar vinaigrettes is made from: anchovies, fresh lemon juice and lemon zest, grated Parmesan, garlic, Dijon mustard, and extra virgin olive oil. I promise you won’t miss the mayo!
Lettuce Substitutions
Can you use other types of lettuce? Absolutely! I like the classic crunch from Romaine, but feel free to use anything you like: thinly sliced or chopped kale, fresh baby spinach, arugula, iceberg, butterhead lettuce. Your choice!
I do personally think that a crisp lettuce works best here, though.
And if you want to switch up the flavor of the croutons, this is fantastic with rye bread!!
How To Make Chopped Romaine Salad
- First, mash the anchovies. You can do this in a mortar and pestle or by smashing and chopping the anchovies on a cutting board with a sharp knife. Transfer to a glass jar.
- Make the salad dressing. Add remaining salad dressing ingredients to the jar all at once, then shake until emulsified.
- Toast the croutons. Place ripped or cubed bread on a sheet pan, drizzle with olive oil and a little salt, then bake at 375F for 7 minutes.
- Assemble the romaine salad. Place ripped or chopped salad in a large bowl, then drizzle with as much of the vinaigrette as you like. Add shaved Parm, croutons, and black pepper, then toss well to evenly coat. Taste and adjust seasoning, then serve with extra shaved Parmesan!
FAQs
Yes, of course! But homemade is much fresher and more flavorful. If you prefer something creamier (not oil-based), try my homemade Caesar salad dressing!
I love sourdough croutons, but you can use any bread you like, from French bread, ciabatta, or focaccia to challah croutons. I’m not a fan of using pre-sliced bread given the texture.
Anchovies are a traditional ingredient in Caesar dressing, but you can closely replicate the briny flavor with a teaspoon of capers. Just be sure to mince them up very finely.
Ari’s Best Tips!
- Adjust the amount of dressing to your liking — start with a little and add more as needed.
- Use a high-quality Parmesan and olive oil for the best flavor in the dressing, croutons, and salad.
- Use whole leaves of baby romaine for a beautiful, elegant presentation.
Make-Ahead, Leftovers, & Storage
- Vinaigrette: The lemon Caesar dressing can be made up to 5 days in advance and stored in the refrigerator.
- Croutons: While homemade croutons can be kept for up to 3 days stored at room temperature in an airtight container, they are crispiest on the first day. I recommend only making as much as you’re planning to eat that day, then toast up additional croutons as needed.
- Assembled Salad: For best results, wait to dress the romaine until right before serving. The salad components can be prepped 1-2 days in advance and stored separately. Remember, fresh croutons are best!
Serving Suggestions
A Caesar salad with romaine lettuce pairs beautifully with practically any entrée or main course. If you want the salad to be the star of the show, however, consider adding shrimp, salmon, scallops, or roast chicken.
In the mood for soup and salad? Try my Soupe au Pistou or Fasolada (a hearty Greek white bean soup) alongside!
Easy, light, fresh, and just an incredibly simple side salad that I know you’ll make time and time again!
If you make my Romaine Salad recipe with Caesar Vinaigrette, please let us know by leaving a review and rating below!
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Romaine Salad with Lemon Caesar Vinaigrette
Equipment
- Mortar and pestle (or just use a sharp knife)
- Mason jar and tight fitting lid
Ingredients
For the vinaigrette
- 2 anchovies, about 1 tsp
- 3 Tbsp fresh lemon juice, about 1 large lemon
- 2 Tbsp Parmesan cheese, grated
- 1 Tbsp garlic, finely chopped, about 2 cloves
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- ½ cup extra virgin olive oil
For the croutons
- ⅔ cup artisan bread, ripped into small ½-inch pieces for croutons
- 2 Tbsp extra virgin olive oil
- ½ tsp Kosher salt
For the salad
- 3 Romaine hearts, ripped or sliced into 2-inch pieces
- ⅓ cup Parmigiano Reggiano, shaved, plus more for serving
- ½ tsp freshly ground black pepper
- Flaky sea salt
Instructions
- Mash the anchovies. Place 2 anchovies in a mortar and grind with pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar.
- Make the salad dressing. Add 3 Tbsp lemon juice, 2 Tbsp grated Parmesan, 1 Tbsp finely chopped garlic, 1 tsp Dijon, 1 tsp lemon zest, and ½ cup olive oil. Secure lid on, then shake until well combined. Taste and adjust seasoning as needed, then serve with any salad.
- Make the croutons. Preheat an oven to 375°F (190°C). Place torn pieces of bread on a rimmed baking sheet, then toss with 2 Tbsp olive oil and ½ tsp Kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
- Assemble, then serve! Place ripped Romaine lettuce into a large bowl. Drizzle the vinaigrette on top, then add ⅓ cup shaved Parmesan and ½ tsp black pepper. Toss well, then add the homemade croutons. Give one final toss, then serve with a pinch of flaky sea salt and, if you like, a little extra Parmesan on top!
Notes
- If you can ever find baby Romaine lettuce, you can use the whole leaves – no chopping! – for a really beautiful presentation.
- Do not dress the salad until just before serving. And if making in advance, do not add the croutons until ready to eat (or they’ll lose their crunch).
- Vinaigrette: The lemon Caesar dressing can be made up to 5 days in advance and stored in the refrigerator.
- Croutons: While homemade croutons can be kept for up to 3 days stored at room temperature in an airtight container, they are crispiest on the first day. I recommend only making as much as you’re planning to eat that day, then toast up additional croutons as needed.
- Assembled Salad: For best results, wait to dress the romaine until right before serving. The salad components can be prepped 1-2 days in advance and stored separately. Remember, fresh croutons are best!
Nutrition
Photography by: Alana of Your Home Made Healthy.
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