There’s nothing like a classic Caesar Salad, but let’s take it up a notch, WGC style! Instead of traditional croutons, we’re sprinkling on buttery, golden panko for the ultimate crunch in every bite. And don’t worry about whisking up a dressing with raw egg—this homemade version is quick, creamy, and totally foolproof. It’s everything you love about a Caesar Salad, only better, easier, and with a little extra flair.
Table of Contents
Why I Love This Recipe
I love this Caesar Salad recipe x100 because it’s a fresh twist on a classic that doesn’t compromise on flavor or texture. (see this Caesar wrap if you want even more goodness) The buttery panko adds the perfect crisp without the hassle of making croutons, and the homemade dressing is creamy, tangy, and completely foolproof—no raw eggs required! It’s a salad that feels elevated but still approachable, with just the right amount of decadence from the Parmesan and a satisfying crunch in every bite. This is my current go-to for everything from weeknight dinners to entertaining!
Ingredients & Substitutions
- Parmesan
- Mayonnaise (use a really good one like Duke's)
- Lemon juice
- Olive oil
- Dijon mustard
- Worcestershire sauce
- Kosher salt
- Freshly cracked black pepper
- Garlic
- Baby romaine or little gem lettuce
- Panko
- Butter
How to Make
- In a small bowl, whisk together Parmesan, mayonnaise, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, salt, pepper, and garlic. Taste and adjust the seasoning if needed. Refrigerate until ready to use.
- Heat butter and olive oil in a skillet over medium heat. Once melted and sizzling, add the panko. Stir frequently until the breadcrumbs turn golden brown and crispy (about 3-5 minutes). Remove from heat and let cool.
- Combine the baby romaine or little gem lettuce pieces in a large bowl and toss generously with the Caesar dressing, ensuring even coverage. Transfer to a shallow bowl or platter.
- Sprinkle the crispy panko evenly over the lettuce pieces. Don’t be shy—you want a little crunch in every bite. Finish the Caesar Salad with an extra shower of freshly grated Parmesan cheese for the ultimate umami punch.
Tips & Tricks
- Use Fresh Ingredients: Opt for the freshest romaine or little gem lettuce you can find. Crisp, cold lettuce provides the perfect contrast to the creamy dressing and crunchy toppings.
- Toast the Panko Perfectly: Keep an eye on the panko as it toasts—stir it frequently to ensure it browns evenly without burning. Let it cool completely before sprinkling over the salad for maximum crunch.
- Taste and Adjust the Dressing: Before refrigerating the dressing, taste it and tweak it to your preference. Add a little extra lemon juice for tang, more Parmesan for umami, or a pinch of salt if needed.
- Chill the Lettuce: Place your washed lettuce in the refrigerator for 15-20 minutes before assembling the salad. Chilled lettuce stays crisp and refreshing.
- Serve Immediately: Caesar salad is best enjoyed fresh. Dress the salad just before serving to keep the lettuce crisp and the panko crunchy.
- Add a Twist if Desired: For extra flavor, toss in some roasted garlic, lemon zest, or a sprinkle of red pepper flakes into the dressing or topping.
- Make it Your Own: Want to make it a meal? Add grilled chicken, shrimp, or crispy chickpeas for a heartier option.
FAQ's
Can I make the dressing ahead of time?
Yes! The Caesar Salad dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a good stir before using.
What can I use instead of raw eggs in the dressing?
This recipe skips raw eggs altogether and uses mayonnaise for creaminess and consistency. It’s safer and easier without compromising on flavor.
What’s the best lettuce for Caesar salad?
Romaine or little gem lettuce is ideal because of its crisp texture. You can also use kale or mixed greens for a twist.
What proteins pair well with Caesar salad?
Grilled chicken, shrimp, salmon, steak, or even crispy tofu are fantastic additions to make this salad more filling.
Similar Recipes
The Perfect Caesar Salad
Ingredients
For the Caesar Salad
- ½ cup grated parmesan cheese
- ⅓ cup mayonnaise
- ¼ cup lemon juice
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 2 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
For the Salad
- 4 heads baby romaine or little gem
- 1 cup panko bread crumbs
- 2 tablespoon butter
- 2 tablespoon olive oil
- freshly grated parmesan cheese
Instructions
- In a small bowl, whisk together Parmesan, mayonnaise, lemon juice, olive oil, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Taste and adjust the seasoning if needed. Refrigerate until ready to use.
- Heat butter and olive oil in a skillet over medium heat. Once melted and sizzling, add the panko. Stir frequently until the breadcrumbs turn golden brown and crispy (about 3-5 minutes). Remove from heat and let cool.
- Combine the baby romaine or little gem lettuce pieces in a large bowl and toss generously with the Caesar dressing, ensuring even coverage. Transfer to a shallow bowl or platter.
- Sprinkle the crispy panko evenly over the lettuce pieces. Don’t be shy—you want a little crunch in every bite. Finish with an extra shower of freshly grated Parmesan cheese for the ultimate umami punch.
