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The simplest dishes often bring the most joy. I love playing around with classic meals in my kitchen, and Caesar salad has always inspired me. After tons of testing, I've come up with a version that skips the eggs and anchovies. It's way easier to make, tastes amazing, and fits any occasion perfectly.
My go-to everyday companion
This salad has become the absolute favorite in my household. When I need to whip up something tasty for dinner fast, I always turn to this recipe. The creamy dressing without eggs or anchovies makes it so simple yet incredibly delicious. Whether topped with crispy chicken, spicy shrimp, or just on its own – it never disappoints.
What you'll need for my favorite dressing
- Plain yogurt: I always grab the creamy 3.5% fat kind, it gives the dressing that perfect smoothness.
- Mayonnaise: Just 50g is enough for the right texture, sometimes I swap in salad cream instead.
- Dijon mustard: One teaspoon adds just the right kick.
- Lemon: Freshly squeezed makes all the difference in flavor.
- Garlic: One clove, finely chopped, adds that special something.
- Pepper: Freshly ground from the mill, of course.
How to nail this salad
- The dressing
- Everything goes into one bowl. I mix it all with a whisk until it's smooth and creamy. The flavors develop best when the dressing sits for a few minutes.
- The salad
- I wash the romaine lettuce thoroughly and pat it really dry. Then I cut it into bite-sized pieces.
- The finishing touch
- The dressing only goes on right before serving. Mix everything well and you're done.
- Extras
- Fried chicken, shrimp, or my homemade croutons turn this into a complete meal.
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Small secrets, big flavor
From my kitchen experience, fresh ingredients truly make the difference. Always use freshly pressed garlic and just-squeezed lemon. My tip: try coarse-grain Dijon mustard for amazing texture in your dressing. And only use crisp, fresh romaine lettuce that still has its crunch.
Making the salad your own
I love trying new things in my kitchen. Sometimes I swap chicken for shrimp, or use fried tofu for vegetarian guests. Toasted pine nuts are always a hit too. I'll often sprinkle freshly shaved parmesan on top. When friends are watching their carbs, I just skip the croutons altogether.
Served to perfection
I love serving this salad with warm baguette straight from the oven. On summer evenings, I'll open a chilled white wine to go with it. The salad works beautifully as a light appetizer or as a refreshing main course.
Keeping everything fresh
If there's anything left over, I store the salad and dressing separately. The dressing stays good in a sealed jar in the fridge for up to three days. I prefer eating the salad on the same day to keep that nice crunch.
Why I skip eggs and anchovies
When I first started making Caesar salad, I noticed not everyone likes anchovies. Raw eggs can also be an issue for some. So I created this version that tastes just as good but is much simpler. The dressing also lasts longer in the fridge, which is a huge bonus for me.
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Lighter option for mindful eating
On days when I want something lighter, I use low-fat yogurt. I replace the mayo with Greek yogurt then. The flavor still stays rich and creamy – just right when you're watching your calories.
Ideal for guests
This salad is my secret weapon when friends come over. The quick prep leaves me plenty of time for my guests. At barbecues, it's always the first salad to disappear. My friends now ask ahead of time if I'll be making it again.
My crouton specialty
My homemade croutons really steal the show in this salad. I cut day-old baguette into cubes. Then I toast them in a pan with olive oil, garlic, and a pinch of salt until golden brown. The kitchen smells amazing. They really complete the salad.
Smart meal prep
When taking this salad to work, I pack everything separately. The dressing goes in a small jar, the salad in a big container. The croutons stay in their own package to keep them crunchy. I only mix everything together at lunchtime.
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A recipe for all seasons
I make this salad year-round. It's wonderfully refreshing in summer. In winter, adding warm chicken or roasted vegetables turns it into a comforting meal. It just adapts to any season and always tastes great.
Frequently Asked Questions
- → Was für Brot klappt super für Croûtons?
Baguette, Toast oder Ciabatta laufen am besten. Das Brot darf ruhig etwas altbacken und härter sein – bitte kein frisches nehmen.
- → Kann ich das Dressing vorher machen?
Klar, du kannst's locker zwei oder drei Tage kaltstellen. Erst kurz vor'm Servieren über den Salat geben.
- → Wie mach ich den Salat noch besser?
Pimp ihn einfach mit gebratenem Hähnchen, ein paar Tomätchen oder Shrimps. Schmeckt super!