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Fresh romaine and cherry tomatoes get tossed with a delicious asiago caesar dressing. Topped with shaved parmesan cheese and croutons, this is a delicious and classic salad that makes the perfect side!
Caesar Salad is my personal favorite. I make it almost every week! So I am shocked that I haven’t posted it on the blog until now. There is just something about the crisp romaine, cherry tomatoes, croutons, and parmesan that I love together. It is simple but absolutely delicious and mouthwatering!
I was recently inspired by a dressing from our local market. Asiago Caesar Dressing. The last time I made a caesar salad I used it and it was amazing! I had to recreate it for myself.
Now I know that traditionally caesar dressing uses anchovies. So if you would like to add some to it, feel free! I just can’t get past putting anchovies in my dressing. And I am sure that most restaurants use anchovies in their dressings and I have eaten them, I just prefer not to use them.
This entire salad came together beautifully. I like to use cherry tomatoes in my caesar salad to add one more flavor and a pop of bright color. It was so simple to make and the dressing turned out better than expected. This easy to make salad was definitely a five star salad. And it goes so great with almost any meal! You will love it just as much as we did!
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Classic Caesar Salad with Asiago Caesar Dressing
Ingredients
- 4 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 1 cup croutons
- ½ cup shaved parmesan, or shredded
- cracked black pepper, to taste
Asiago Caesar Dressing
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 pressed garlic clove
- ½ teaspoon black pepper
- ¼ cup mayonnaise
- ¼ cup olive oil
- ½ cup shredded asiago cheese
Instructions
- In a large bowl combine 4 cups chopped romaine lettuce and 2 cups halved cherry tomatoes.
- Combine 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 pressed garlic clove, ½ teaspoon black pepper, ¼ cup mayonnaise, ¼ cup olive oil, and ½ cup shredded asiago cheese in a food processor or blender. Pulse until smooth.
- Pour the dressing over the lettuce and tomatoes then toss to coat.
- Top with 1 cup croutons, ½ cup shaved parmesan, and garnish with cracked black pepper,
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That was tasty. My dressing seemed to separate, though. Wonder what I did wrong.
Can’t wait to try this. When I make caesar salad dressing I use the anchovy paste instead of the anchovies and then pass the anchovy strips with the salad for whoever want the “real” thing. Love your blog.
I might have to give the anchovy paste a try!! And I am so glad that you love the blog! 🙂