Spring is finally here and your body craves something fresh. This Keto Caesar Salad is the perfect way to feel light and energized. You get all the classic flavor without the heavy carbs. It is a total game-changer for your lunch routine.
You do not have to sacrifice flavor to eat healthy. This dish is creamy, salty, and incredibly satisfying. It is the ultimate fresh start for your busy week.
Why This Keto Caesar Salad Is a Winner
This recipe is a winner because it delivers restaurant-quality flavor at home. You will love the crunchy homemade Parmesan crisps that replace traditional croutons. They are salty, golden, and completely gluten-free. Plus, the whole dish is ready in under 15 minutes.
It is perfect for a healthy reset after a long weekend. Your family will enjoy the rich, savory dressing on every leaf. This is a meal that makes you feel good from the inside out.
Simple Method
Making this salad is incredibly simple and very satisfying. You just bake the cheese for a few minutes until bubbly. While those cool, you whisk together a rich and creamy dressing. Even if you are a beginner, you can master this Keto Caesar Salad today.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or pantry.
- 2 large hearts Romaine lettuce, chopped
- 1/2 cup Grated Parmesan cheese (for crisps)
- 1/4 cup Shaved Parmesan cheese (for topping)
- 1/2 cup Avocado oil mayonnaise
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Anchovy paste
- 1 teaspoon Sugar-free Worcestershire sauce
- 1 clove Garlic, minced
- 1/4 teaspoon Coarse black pepper
- 1/8 teaspoon Sea salt
Step-by-Step
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place 1-tablespoon mounds of grated Parmesan cheese on the baking sheet, spaced 2 inches apart.
- Bake for 5 minutes or until edges are golden and bubbly; remove and let cool completely to harden into crisps.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, minced garlic, salt, and pepper until smooth.
- Place the chopped Romaine lettuce in a large chilled bowl.
- Add 3 to 4 tablespoons of the dressing to the lettuce and toss thoroughly to ensure every leaf is coated.
- Top the salad with shaved Parmesan and crumble the cooled Parmesan crisps over the top before serving.
Best Ways to Enjoy It
Serve this salad in chilled bowls for the freshest experience. It pairs beautifully with a piece of grilled chicken or salmon. You can also enjoy it as a light spring lunch on its own. Set the table and enjoy a restaurant-style meal right at home.
Keep It Fresh
Store the dressing in a sealed jar in the fridge. It will stay fresh for up to five days. Keep the Parmesan crisps in an airtight container at room temperature. Do not dress the lettuce until you are ready to eat. This keeps the leaves crisp and the meal delicious.
Recipe Tips
- Do not skip the anchovy paste for that authentic savory depth.
- Make sure the Parmesan crisps cool completely before you move them.
- Use a chilled bowl to keep your Romaine lettuce extra crunchy.
- Whisk the dressing vigorously to get a perfectly smooth texture.
- Double the Parmesan crisps for a salty snack later in the week.
- Add a squeeze of extra lemon for a brighter spring flavor.
Ways to Switch It Up
- Add grilled shrimp for a more filling weeknight dinner.
- Swap the Romaine for kale if you want a heartier base.
- Use nutritional yeast instead of Parmesan for a different cheesy flavor.
- Toss in some avocado slices for extra healthy fats.
Common Questions
Can I make the dressing ahead of time?
Yes, you can make the dressing up to five days early. Store it in the fridge and whisk it again before serving. This is great for quick meal prep during the week.
What if I do not like anchovies?
You can substitute the anchovy paste with a little extra Worcestershire sauce. However, the paste adds a classic flavor that is not fishy at all. It mostly provides a wonderful salty richness.
I hope this fresh salad brings a little spark to your kitchen. It is the perfect way to reset and feel your best this spring. Enjoy every crunchy, creamy bite!
— Lidia
Ingredients
- 2 large hearts Romaine lettuce, chopped
- 1/2 cup Grated Parmesan cheese (for crisps)
- 1/4 cup Shaved Parmesan cheese (for topping)
- 1/2 cup Avocado oil mayonnaise
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Anchovy paste
- 1 teaspoon Sugar -free Worcestershire sauce
- 1 clove Garlic , minced
- 1/4 teaspoon Coarse black pepper
- 1/8 teaspoon Sea salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place 1-tablespoon mounds of grated Parmesan cheese on the baking sheet, spaced 2 inches apart.
- Bake for 5 minutes or until edges are golden and bubbly; remove and let cool completely to harden into crisps.
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, minced garlic, salt, and pepper until smooth.
- Place the chopped Romaine lettuce in a large chilled bowl.
- Add 3 to 4 tablespoons of the dressing to the lettuce and toss thoroughly to ensure every leaf is coated.
- Top the salad with shaved Parmesan and crumble the cooled Parmesan crisps over the top before serving.
