Creamy Caesar Salad with Garlic Panko

Ingredients

• 1 clovegarlic, pressed
• 15 ml (1 tablespoon)lemon juice
• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)vegetable oil
• 10 ml (2 teaspoons)Worcestershire sauce
• 5 ml (1 teaspoon)Dijon mustard
• 28 g (2 tablespoons)butter, melted
• 30 g (½ cup)panko breadcrumbs
• ½ teaspoonsalt
• ½ teaspoongarlic powder
• 1 teaspoonItalian seasoning
• 4romaine hearts
• ¼ cup (about 25 g)freshly grated Parmesan, or more to taste

Instructions

1. 1

   Mix the dressing

   Put the pressed garlic and lemon juice in a medium bowl. Whisk in the mayonnaise, vegetable oil, Worcestershire sauce and Dijon mustard until smooth.

2. 2

   Chill the dressing

   Refrigerate the dressing for at least 10 minutes so the flavours can meld.

3. 3

   Heat the butter

   Set a medium-sized frying pan over medium heat. When hot, melt the butter, then add the panko, salt, garlic powder and Italian seasoning.

4. 4

   Toast the panko

   Stir well and cook for 4–6 minutes, stirring regularly, until the breadcrumbs turn golden brown. Take the pan off the heat as soon as they are golden and transfer the crumbs to a bowl to cool.

5. 5

   Toss the lettuce

   Chop the romaine hearts and put them in a large bowl. Drizzle over the Caesar dressing and toss until the leaves are coated.

6. 6

   Finish and serve

   Top the salad with Parmesan and the garlic panko, then serve immediately.

What is Caesar salad?

Caesar salad is a dressed lettuce salad commonly associated with American cuisine; its origin is often traced to restaurateur Caesar Cardini in Tijuana in the 1920s. Crisp romaine, a savoury dressing and Parmesan are its familiar foundations.

This version keeps those elements simple and adds buttery garlic panko for extra crunch. The creamy dressing is made with mayonnaise, lemon, Worcestershire sauce and Dijon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 1g protein, 5g carbs, 20g fat.

The supplied nutrition figures list fat mainly from the mayonnaise, vegetable oil and butter, while the panko contributes carbohydrates and the Parmesan contributes some protein. Serve it alongside a protein-rich main and extra vegetables for a more balanced plate.

The dressing’s balance

Garlic and lemon juice go into the bowl first, followed by mayonnaise, oil, Worcestershire sauce and Dijon. Whisk until the mixture looks smooth so the oil is incorporated into the creamy base.

Chilling for at least 10 minutes gives the flavours time to come together. Make the dressing ahead within that short window, but keep it refrigerated until you are ready to toss the salad.

Getting golden garlic panko

Butter coats the panko as it toasts, while garlic powder, salt and Italian seasoning add flavour. Use a medium pan over medium heat and stir regularly for the stated 4–6 minutes.

Colour is the key cue: remove the crumbs as soon as they are golden brown. They can continue to cook in the hot pan, so transferring them to a bowl helps prevent them from becoming too dark.

Keep the romaine crisp

Chop the romaine hearts shortly before assembling the salad. Leaves that are clean and dry take the dressing more evenly and are less likely to water it down.

Toss the greens with the dressing just before serving. This keeps the leaves crisp and gives the panko less time to soften.

Finish with texture

Tossing the dressing through the lettuce coats the leaves, while Parmesan and panko are added on top at the end. That order lets the breadcrumbs keep their crunch.

Grate the Parmesan fresh for a fine, even topping, and add more to taste if you like a stronger cheesy finish.

Serving the salad

Serve this salad as a side with roasted chicken, grilled fish or a simple vegetable main. Its creamy, savoury dressing and crisp topping also work alongside a warm soup.

Bring it to the table straight after adding the panko. If you are serving it over several minutes, keep the dressing and toasted crumbs separate until the last moment.

Recipe notes & tips

• Chill the dressing for at least 10 minutes before tossing it with the lettuce.
• Stir the panko regularly so it browns evenly in the pan.
• Transfer the crumbs out of the hot pan as soon as they turn golden.
• Dry the romaine well after washing so the dressing clings to the leaves.
• Add the panko just before serving to preserve its crunch.

Variations

• Extra Parmesan: grate more over the salad to taste.
• Peppery finish: add freshly ground black pepper at the table.
• More lemon: squeeze a little extra lemon over the dressed leaves just before serving.
• Larger greens: leave some romaine leaves in bigger pieces for a more substantial bite.

Common mistakes to avoid

• Leaving the crumbs in the pan: residual heat can overcook them; transfer them to a bowl as soon as they turn golden.
• Skipping the stirring: panko can brown unevenly; stir regularly throughout the 4–6 minutes.
• Dressing the salad too early: the romaine can lose its crispness; toss just before serving.
• Adding panko too soon: the crumbs can soften; scatter them over the salad at the end.
• Using wet lettuce: extra water dilutes the dressing; dry the chopped leaves before tossing.

How to store

For the best texture, store any undressed romaine, dressing and cooled panko separately in airtight containers in the fridge; use within 2–3 days. Once dressed, the salad is best eaten immediately, as the leaves and breadcrumbs soften. Re-crisp stored panko briefly in a dry frying pan over low heat if needed.

Frequently asked questions