Mayo-free Caesar Salad Recipe
Caesar salad is kind of a “gateway salad.” It’s easy to throw together, and contains that mainstay of salads – lettuce – while still having enough indulgence and flavour to make it appetizing to those not yet on the salad-is-a-meal bandwagon. This No-mayo Caesar Salad recipe keeps all of that flavour and ease while getting rid of the fat-and-calorie-laden caesar dressing that sabotages our healthy eating efforts.
Now, a proper Caesar dressing doesn’t come out of a bottle – it’s a whisked egg and oil mixture that results in a homemade mayonnaise that is spiced and tossed onto salad. While I’m by no means “anti-mayo” I think it’s nice to have the option to skip the typical dressing and have something a bit lighter and healthier.
If you really want to cut back, you can also skip the croutons and Parmesan cheese but I instead just try to limit how much of those I add to my salad. Besides, I’m pretty sure my daughter would refuse to eat a Caesar salad without croutons!
How to Make a Mayo-free Caesar Salad
First, gather your ingredients:
- Approximately 3 cups bread crusts and ends, cut into cubes
- 1/3 cup olive oil
- 2-4 anchovy fillets, minced
- 3 Tablespoons lemon juice (or juice of a whole lemon)
- 2 garlic cloves, minced
- 4 cups lettuce or green of choice
- Handful Parmesan cheese, optional
- Salt & Pepper
Traditionally, Caesar salad is made with romaine lettuce but you can easily make it with kale, spinach, or iceberg lettuce – whatever you have on hand or prefer.
Preheat oven to 400F.
Cube the bread crusts and coat with 2 Tablespoons or so of the oil, just until moist. Season with salt and pepper and distribute on baking tray – leaving space between the croutons so they don’t crowd each other. Kids can help with all of these steps!
Bake for 8-12 minutes until crispy and browned.
Set the croutons aside to cool as you prepare the dressing and wash the lettuce. These croutons will last for a couple weeks if stored in a dry, cool place.
I love to save our bread crusts and then when I have enough make a quick batch of homemade croutons, bread pudding, or our One-pot French Onion Soup.
Next, add the anchovies, oil, salt and pepper, garlic, and lemon juice to a mason jar. Firmly screw the lid on and pass it to your kitchen helper for a vigorous shaking!
Perfect! Make sure to taste the dressing and adjust the seasoning as needed.
Rinse and chop up your lettuce, and then toss everything together in a large bowl – lettuce, croutons, dressing, and that handful of Parmesan.
And there you have it – a no-mayo Caesar Salad that cuts the fat and keeps the flavour!
Here’s your free printable recipe for my No-Mayo Caesar Salad recipe:
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Mayo-free Caesar Salad Recipe
Ingredients
- Approximately 3 cups bread crusts and ends, cut into cubes
- 1/3 cup olive oil
- 2-4 anchovy fillets, minced
- 3 Tablespoons lemon juice (or juice of a whole lemon)
- 2 garlic cloves, minced
- 4 cups lettuce or green of choice
- Handful Parmesan cheese, optional
- Salt & Pepper
Instructions
- Preheat oven to 400F.
- Cube the bread and mix with 2 Tablespoons olive oil & season. Spread out on a baking tray and bake 8-12 minutes until brown and crispy.
- Place anchovies, garlic, lemon juice, olive oil, and salt & pepper in a mason jar and give it a vigorous shake.
- Rinse and cut up the lettuce.
- Toss the croutons, lettuce, and Parmesan cheese together and serve.
What’s your favourite salad for when you don’t quite feel like eating healthy?
Check out our full collection of Easter spread recipes, including:
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