We are big Caesar salad fans in our family. I am pretty particular about my Caesar salad, and I love a good classic version. This salad varies from the classic (you won’t see any eggs yolks or anchovy filets on the list), but this is a salad we truly get excited to make and eat. My kids always ask for seconds.
If Meyer lemons aren’t in season, you could certainly use regular lemons (start with 2 tablespoons in the dressing before adding the remaining 1 tablespoon if needed, as regular lemon juice is more tart than Meyer lemon juice).
The bread crumbs also make this dish extra special. Rather than having larger croutons, these lemony parmesan coated bread crumbs are my favorite since you get some in every single bite.
Meyer Lemon Caesar Salad
Prep time
Total time
Serves: 4-6
Ingredients
- For the croutons:
- ½ baguette, torn into large pieces
- 2 tablespoons olive oil
- Zest from 2 small Meyer lemons
- ½ cup freshly grated parmesan
- For the dressing:
- ⅓ cup greek yogurt
- ¼ cup freshly grated parmesan
- 1 tablespoons olive oil
- 3 tablespoons Meyer lemon juice
- ½ tablespoon dijon mustard
- 1 clove garlic, minced
- Freshly ground black pepper, to taste
- ½ teaspoon Worcestershire sauce
- 2 romaine hearts, chopped into ribbons
- 4 cups kale, chopped into ribbons
- ½ cup freshly grated parmesan
Instructions
- In a food processor, add baguette pieces and pulse until processed into a small pieces (almost a course crumb texture).
- In a medium-sized pan, over medium heat, add olive oil. Once heated, add bread crumbs to the pan, and cook, stirring, until golden and toasted. Add lemon zest and remove from heat. Once cooled slightly but still warm, add the ½ cup freshly grated parmesan and mix, stirring to combine.
- For the dressing, whisk or blend together greek yogurt, ¼ cup freshly grated parmesan, olive oil, Meyer lemon juice, dijon mustard, garlic, black pepper, and Worchestershire sauce until well combined.
- In a large serving bowl, add romaine and kale. Add desired amount of dressing, mixing to coat. Add parmesan and toasted lemon bread crumbs, then serve.
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