This Dairy-Free Caesar Salad tastes just like a classic Caesar salad, you won't even miss the cheese! It's so quick and simple to make, and it's the perfect side dish for so many entrees.
Any time I serve pasta for dinner, I usually make a Caesar salad. You can pair it with spaghetti, Dairy-Free Shrimp Scampi, or Dairy-Free Fettuccine Alfredo. Caesar salads aren't just limited to accompanying pasta, though. It also goes well with dishes like Panko Crusted Chicken!
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📝Ingredient Notes
- Romaine lettuce: Use fresh and crisp romaine lettuce. Wash it well with cold water, and use a salad spinner to ring out excess water from the leaves. Chop the leaves into bite-sized pieces.
- Dairy-Free Caesar Dressing: The dressing in Caesar salad is the star of the show. So it has to be a good one. This dressing has so much flavor in it, you won't miss the dairy.
- Sandwich bread: Use any dairy-free sandwich bread you want. You can even use homemade sandwich bread, which is what I like to do.
🧈Substitutions/ Variations
- Romaine lettuce: This is traditional for a Caesar salad because of its crisp texture and slightly bitter flavor. You can use iceberg lettuce if that's what you have on hand. Just keep in mind that iceberg lettuce has a milder flavor and crunchier texture compared to romaine.
- Mayonnaise: Mayonnaise is the base of the dressing. Mayo is dairy-free (because eggs are not dairy) but if you need an egg-free mayo, you can use vegan mayonnaise.
- Olive oil: Other oils like avocado or vegetable oil work well in place of olive oil. For more flavorful croutons, consider using dairy-free butter. Just be sure it's one you like the taste of.
- Grilled chicken: Add some extra protein and make this salad an entree by adding grilled chicken.
🥣Equipment
- Mortar and Pestle or a small bowl with a fork: I always use my mortar and pestle to make the dressing. It's perfect for mashing up capers and anchovies! I use anchovy paste now, so it's mostly just helpful for the capers. If you don't have a mortar and pestle, just mash the capers with a fork.
- Knife and cutting board
- Small bowl
- Large salad bowl
🔪How to Make a Dairy-Free Caesar Salad
- Preheat the oven to 400 degrees Fahrenheit. Slice the bread into small cubes and transfer to a small bowl.
2. Mix the oil and spices for the croutons and pour it over the cubed bread. Gently mix until the bread is well-coated.
3. Place the croutons on a greased baking sheet and bake for about 8 to 10 minutes, or until they are lightly browned and toasted. Remove from the oven to cool.
4. Using a fork and a small bowl or a mortar and pestle, mash the capers until they're broken down into small bits. Then mix in the anchovy paste.
5. Add the remaining ingredients and mix until well combined.
6. Chop 5 cups of romaine lettuce, then wash it using a salad spinner to ring out the water. Transfer to a large salad bowl.
7. Pour the Caesar dressing over the lettuce and mix until well combined. Top with croutons and enjoy!
🧊Storing
Caesar salad is best enjoyed fresh, but it can be stored in the refrigerator in an airtight container for a day or two. The dressing will wilt the lettuce, so it will not be as crisp and fresh. The croutons should not be stored with the salad because they will become soggy. I recommend consuming leftover Caesar salad within a day for the best texture.
✅Pro Tips
- Use high-quality ingredients: For the best flavor, use a good quality mayo (not miracle whip) like Duke's Mayonnaise, and good quality Dijon Mustard.
- Taste as you go: Taste for saltiness, savoriness, and tanginess. You may decide to add more sugar if it's too acidic or salty. Or if you want to mellow out the flavors even more, add an extra tablespoon of mayonnaise. Start small with the sugar and work your way up if needed as you taste the dressing.
- Refrigerate for at least 30 minutes: This allows the flavors to meld together.
- Massage the dressing into the lettuce: Instead of just drizzling the dressing over the lettuce, massage it into the lettuce using two wooden spoons. This ensures that every leaf is evenly coated and enhances the flavor throughout the salad.
- Serve chilled plates: To keep your salad crisp and refreshing, chill your salad plates in the refrigerator before serving. Cold plates help maintain the temperature of the salad and prevent wilting. 15 minutes in the fridge should be enough, but if you're pressed for time you can also place them in the freezer.
⁉️Frequently Asked Questions
Yes. You can prepare dairy-free Caesar salad in advance by storing the dressing separately from the salad ingredients. When ready to serve, toss the salad with the dressing and any additional toppings like croutons, chicken, or shrimp.
If you want to add a cheesy flavor, try adding a little bit of nutritional yeast to the dressing or over the top of your salad.
Traditional Caesar Dressing contains milk ingredients such as parmesan cheese and is not dairy-free. This recipe uses homemade dairy-free Caesar Dressing and is 100% dairy-free.
No. This recipe uses sandwich bread, which contains wheat. You can, however, use a gluten-free sandwich bread of your choice. If you follow a strict gluten-free diet, be sure to check ingredient labels on any products used for cross-contamination.
⭐️Before you go! If you enjoyed this recipe for Dairy-Free Caesar Salad, please leave a review below. I love to hear from you!
📖 Recipe
Dairy-Free Caesar Salad
Ingredients
- 5 cups romaine lettuce chopped and washed
Dairy-Free Caesar Dressing
- 1 teaspoon capers
- 1 teaspoon anchovy paste
- ¼ cup mayonnaise
- 1 teaspoon Dijon Mustard
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
- ½ teaspoon sugar
Dairy-Free Croutons
- 2 slices sandwich bread dairy-free
- ½ tablespoon olive oil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- pinch salt and pepper
Instructions
Make the Croutons
- Preheat the oven to 400 degrees Fahrenheit. Slice the bread into small cubes and transfer to a small bowl.
- Mix the oil and spices for the croutons and pour it over the cubed bread. Mix until the bread is well-coated.
- Place the croutons on a greased baking sheet and bake for about 8 to 10 minutes, or until they are lightly browned and toasted. Remove from the oven to cool.
Make the Caesar Dressing
- Using a fork and a small bowl or a mortar and pestle, mash the capers until they're broken down into small bits. Then mix in the anchovy paste.
- Add the remaining ingredients and mix until well combined.
Assemble the Salad
- Chop 5 cups of romaine lettuce, then wash it using a salad spinner to ring out the water. Transfer to a large salad bowl.
- Pour the Caesar dressing over the lettuce and mix until well combined.
- Top with croutons. Enjoy!
Nutrition Disclaimer: The nutrition label is only an estimate. Amounts may vary based on the products used and different nutrition calculators. If tracking nutrition information is important to you, it's recommended that you plug these ingredients into an online nutritional calculator.
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