What's the difference between a tossed salad and a Caesar salad?

Tossed salads are typically a mix of different greens and other vegetables, dressed with various dressings. Caesar salad is more of a specific recipe. It usually combines romaine lettuce, croutons, Parmesan cheese, and the unique Caesar dressing – containing anchovies and garlic.

Can I use store-bought dressing instead of making it from scratch?

Yes, store-bought dressing is okay if you want to save time. However, you’ll find our homemade dressing has a much fresher flavor. Pre-made Caesar dressing tends to have a bit too much of a ‘vinegary’ taste in our experience.

Why does Caesar salad dressing contain anchovies?

Anchovies is the secret ingredient in Caesar dressing. It packs a savory punch that adds depth – balancing the dressing’s creaminess. Don’t worry; you won’t notice a ‘fishy’ taste or smell once it’s mixed in.

What can I use instead of anchovies in the dressing?

If you can’t get over the anchovies, no problem. Try using capers, or just omit them entirely and perhaps add a bit more Worcestershire sauce.

Avocado Caesar Salad

Description

Caesar salad with avocado, cucumbers, crunchy croutons, and Greek yogurt Caesar dressing. It’s one of my favorite all-time salad combos!

Ingredients

Units Scale

Salad

8 oz. stale baguette (about 1/2 baguette)
1 Tbsp. butter, melted
2 Tbsp. olive oil
2–3 medium heads of romaine lettuce, rinsed, patted dry, and chopped or torn into bite-size pieces
1/2 English cucumber or 4 Persian cucumbers, thinly sliced
1 avocado, sliced
Freshly shredded Parmesan cheese, to taste
Kosher salt and fresh black pepper

Dressing

1/2 cup plain Greek yogurt, preferably whole milk
2 tsp. anchovy paste or 2 canned anchovies
2 garlic cloves, minced
2–3 Tbsp. lemon juice
3 Tbsp. extra-virgin olive oil
4 Tbsp. shredded Parmesan cheese
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
2 Tbsp. milk

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Instructions

Prepare the dressing: Add all ingredients into a bowl of a food-processor. Season with salt and pepper, to taste. Pulse until smooth and creamy. Refrigerate in an airtight container while you prepare the croutons and salad. Dressing can also be made up to 1 week. It will thicken the longer it sits. Add 1-2 tablespoons of milk to thin out.
Prepare the croutons: Preheat the oven to 375 degrees F. Tear or cut the baguette into bite-size pieces; toss with butter and olive oil. Season with salt and pepper, to taste. Spread onto a large sheet pan and bake for 12-20 minutes or until golden and crisp, tossing halfway through. Remove from oven to cool. If using super fresh bread, it’ll take longer to crisp up. If using stale bread, it’ll crisp up faster.
Prepare the salad: In a large salad bowl, toss romaine, cucumbers, and half of the croutons with half of the dressing. Taste the salad and add more dressing as needed. Top with sliced avocado, remaining croutons, and Parmesan cheese. Serve immediately.

Notes

Leftovers: This salad is best served immediately and does not make great leftovers after combined with dressing. If planning on leftovers, store everything separately and assemble only the amount that you will eat.

Nutrition

Serving Size: 1/6
Calories: 348
Sugar: 5.5 g
Sodium: 443.9 mg
Fat: 20.8 g
Carbohydrates: 33.5 g
Protein: 10.3 g
Cholesterol: 12.6 mg