When you think of a Caesar salad, you probably picture romaine lettuce, bottled dressing, and store-bought croutons. But this recipe turns that classic completely on its head.
This time, I’m showing you how to transform the Caesar into an explosive experience — more flavor, more texture, more personality — with caramelized cabbage, ultra-crispy croutons, and a creamy homemade dressing.
Ingredients
For the salad:
- 1 medium cabbage
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2 tablespoons olive oil (or any vegetable oil)
- Salt and black pepper to taste
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Day-old bread (as much as you'd like, for the croutons)
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Parmigiano Reggiano (for grating)
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Fresh lemon juice (a few drops to finish)
For the Caesar dressing:
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2 hard-boiled eggs
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1 teaspoon Dijon mustard
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Juice of ½ lemon
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2 to 3 anchovy fillets (preferably Spanish or Italian)
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Salt (just a pinch – the anchovies already add salt)
- Black pepper to taste
Step-by-Step Preparation
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Prep the cabbage
Cut the cabbage into quarters and gently loosen the leaves.
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Caramelize it
In a hot skillet with a bit of oil, place the cabbage pieces cut-side down. Season with salt and pepper. Cook over high heat until the edges are browned and caramelized.
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Make the croutons
Cut the day-old bread into small cubes. Toss with a little oil, salt, pepper, and some grated cheese if you like. Cook in the air fryer until golden and extra crispy.
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Make the dressing
In a bowl, mash the hard-boiled eggs. Add the mustard, lemon juice, chopped anchovies, salt, and pepper. Mix well using a fork or whisk until creamy.
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Assemble the salad
Place the caramelized cabbage on a plate. Generously drizzle the dressing over the cabbage, making sure it gets between the leaves.
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Finish it off
Grate Parmigiano Reggiano over the top. Add the crispy croutons and a bit of freshly ground black pepper.
After trying this version, you might never go back to traditional Caesar salad again. It’s perfect as an appetizer, a main dish, or even as a wow-factor for your next dinner.
Want more tips to perfect this recipe? Watch the full step-by-step on my YouTube channel!