Caesar Salad with Homemade Dressing

Caesar Salad with Homemade Dressing

Caesar Salad with Homemade Dressing

Caesar Salad is a big-time favorite in our house. One day where it’s too hot to cook or we just need something lighter instead of a heavy meal this is one of our go-to meal choices. And yes it makes a great side dish too!

The anchovy paste used in this recipe is naturally briny, so add additional salt sparingly.  For best results, prepare the dressing in advance to give flavors a chance to combine before serving.

For best results, allow the bread to set out uncovered overnight. Also, use a small amount of butter while toasting to avoid overly greasy results.

Prep time: 20 minutes
Cook time: 5-10 minutes
Serves: 4

Dressing Ingredients:

½ c. mayonnaise
½ c. Greek yogurt
½ T. fresh lemon juice
1-2 large cloves garlic, minced
1 t. Dijon mustard
1 t. Worcestershire sauce
1 t. anchovy paste
Sea salt and black pepper, to taste
¼ c. Parmesan cheese, freshly grated
¼ c. light olive oil

Crouton Ingredients:

1 T. unsalted butter
4 slices French or Italian bread, cubed
½ t. garlic powder
Sea salt and black pepper, to taste

Salad Ingredients:

1 large head Romain lettuce, cleaned, chopped, and dried completely
½ c. shaved Parmesan cheese


  1. Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.  

  2. Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.
  3. Melt butter in a large skillet over medium-low heat. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.

  4. Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper. Toast the bread, stirring frequently, until lightly browned on all sides, approximately 6-8 minutes. Remove from heat and set aside.

  5. When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl. Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine.

  6. Serve Caesar Salad immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!
Chilled Mediterranean Pasta Salad

Chilled Mediterranean Pasta Salad

This chilled Mediterranean pasta salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons, and Feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, the main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish. 

Chilled Mediterranean Pasta Salad

Course: Salads


Prep time


Cooking time




  • 1 16-oz. box penne pasta, cooked according to package directions and cooled

  • 2 T. extra virgin olive oil

  • 3 cloves garlic, minced

  • 2 medium tomatoes, chopped

  • 12-15 large fresh basil leaves, cut into thin strips

  • 2 t. fresh oregano leaves

  • ½ c. Kalamata olives, roughly chopped

  • ¼ medium red onion, thinly sliced

  • ½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

  • 2 c. fresh arugula

  • 2 T. Parmigiano-Reggiano cheese, freshly grated

  • 3 oz. block Feta cheese, cut into equal sized chunks

  • Vinaigrette Ingredients
  • ¾ c.extra virgin olive oil

  • ¼ c. white balsamic vinegar

  • 2 T. fresh lemon juice

  • 1 T. Dijon mustard

  • Sea salt and black pepper, to taste


  • To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and black pepper, to taste, and set aside.
  • Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 1 minute before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat and set aside.
  • In a large bowl, combine the warm tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. 
  • Add the vinaigrette and season with salt and black pepper, to taste. Toss to combine, then cover and refrigerate until ready to serve. Enjoy!


  • You can use fresh or preserved lemons to make this recipe, but preserved lemons will add more intense flavor. You can either buy a container of preserved lemons or make your own with Himalayan salt blocks. If using preserved lemons, taste before adding additional salt.