Caesar Salad but my Style

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Rome Wasn’t Built in a Day, But This Caesar Salad Was 🥬

You know that moment when you take a bite of something so perfectly balanced — crunchy, creamy, tangy, salty — that you immediately pause and go “Wait...why don’t I eat this more often?” That was me with Caesar salad. The textures, the flavors, the sheer satisfaction of it — I was hooked. But then came the inevitable checklist: anchovies? Worcestershire sauce? Raw egg? As a vegetarian, most classic Caesar salads were a “no” from me. So, I decided to create a version that could be a “YES” for everyone — without compromising on flavor. And let me tell you... this one slaps.

Before I get into my veggie-powered Caesar, here’s a little backstory. Despite the name, Caesar salad isn’t Roman royalty-approved. It was actually born in 1924 in Tijuana, Mexico, at the hands of Italian-American chef Caesar Cardini. Legend has it he whipped it up using scraps during a busy holiday weekend — proving yet again that some of the best dishes come from a little bit of chaos and a lot of creativity. His original version didn’t even have anchovies — just crisp romaine, garlic, olive oil, coddled egg, Parmesan, and crunchy croutons. But over time, anchovies crept in, raw egg stayed, and it became a creamy umami bomb — delicious, sure, but not exactly vegetarian-friendly.

So here’s where I come in: I kept the spirit of the original but ditched the anchovies and egg. Instead, my version uses a bold combo of mustard, garlic, lemon, olive oil, and our good old cheese for that rich, tangy flavor. Add in some freshly toasted croutons and crunchy romaine — and you’ve got a salad that’s nostalgic and totally new. It’s Caesar, reimagined — and I’m kind of obsessed with it. Whether you're veg-curious or a die-hard herbivore, this salad is ready to win you over.

✨ Recipe Highlights

  • 🍚100% Vegetarian – no anchovies, no raw eggs, and vegetarian-friendly cheese!

  • ⏱️Quick & Easy – comes together in just 15 minutes.

  • ✋Perfectly Crunchy – homemade or store-bought croutons take this up a notch.

  • 🔢Meal-Ready or Side-Perfect – serve it as a light lunch or an elegant side salad.

  • 👫Serves: 2 as a main, 3–4 as a side.



🧾Ingredients

For the Dressing:

  • ½ cup mayonnaise 

  • 1 tbsp mustard

  • 1 tbsp lemon juice

  • 1 tsp vinegar

  • 1 garlic clove, finely minced

  • ¼ cup cheese (i used amul)

  • 4 tbsp olive oil

  • Salt to taste

  • freshly cracked black pepper to taste

For the Salad:

  • 1 large head romaine lettuce, washed and chopped

  • 1 cup croutons (toasted bread cubes or store-bought)



🥣 Instructions

1. Make the Dressing:

  1. In a blender or food processor, combine together mayo, mustard, lemon juice, vinegar, and garlic until smooth. Add in grated cheese. 
  2. Slowly add olive oil in batches to emulsify. 
  3. Season to taste with salt and pepper.

2. Assemble the Salad:

  1. In a large bowl, toss chopped romaine with croutons. 

  2. Add dressing gradually and toss until leaves are well coated but not soggy.



🍋 To Serve

  • Serve in a wide shallow bowl so every bite gets a bit of lettuce, cheese, and crouton.

  • Garnish with black pepper and an extra drizzle of dressing just before serving.

  • Want to impress at a dinner party? Plate individual portions and finish with a lemon twist or edible flowers for a gourmet touch.



📌 Tips & Variations

  • Use cold, crisp lettuce – Romaine straight from the fridge gives the best crunch.

  • Toss gently – You want every leaf coated but not bruised.

  • Toast your own croutons – Just cube some day-old bread, toss with olive oil and garlic powder, and bake till golden!

  • Add Protein: Grilled tofu, spiced chickpeas, or even air-fried paneer cubes make it more filling.

  • Lettuce Swap: Try kale for a hardier version — just massage it first with lemon juice to soften the texture.

  • Add Some Zing: A dash of hot sauce or a pinch of smoked paprika in the dressing gives a bold twist.



💬 Your Turn!

Tried this recipe? Share your spicy creation with me in the comments or tag me on instagram @lifeofkanavv! I'd love to see your take on this Indo-fusion wonder.

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