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Ultimate vegetarian Caesar salad

The ultimate vegetarian Caesar salad - with homemade Caesar dressing, and tons of toppings to transform it into a full meal!


Generally, I’m not a salad person (meaning a person who enjoys salad, not a person made of salad, though I’m not that either). But somehow, a Caesar salad is different. It’s probably the only kind of salad I have ever ordered at a restaurant – the tangy, creamy Caesar dressing, crispy croutons and shavings of parmesan cheese make it feel very un-salad-like (can anything topped with bread and cheese really be called a salad?).

There’s no denying that a Caesar salad is something a bit special.

Unfortunately, I don’t get to enjoy it very often, since restaurant versions are often not veggie-friendly – anchovies in the dressing (or even added on top), real parmesan as opposed to the vegetarian equivalent… so I decided to make my own! This is the ultimate vegetarian Caesar salad. Homemade Caesar dressing, and all the usual Caesar salad elements – plus a few of my own additions to turn a simple salad into an exciting full meal.

Now tell me that doesn’t entice you…

The ultimate vegetarian Caesar salad - with homemade Caesar dressing, and tons of toppings to transform it into a full meal!

First up, the lettuce. A Caesar salad is usually made with romaine lettuce, but since I was going for perfection here, I used a bag of mixed lettuces – we’re going for an ‘every bite is different’ kind of dinner here. I used Florette‘s ‘Mixed’ bag, which contains all kinds of varieties – escarole, frisée, green batavia, green cos, iceberg, radicchio… you get the picture. Lots of lettuce. You want to use a few really big handfuls – fill the bowl, as you need a good base for all the tasty toppings you’ll add later.

The ultimate vegetarian Caesar salad - with homemade Caesar dressing, and tons of toppings to transform it into a full meal!

Speaking of toppings: I stuck with the classic croutons (homemade, of course) and parmesan cheese (vegetarian, of course). But I also got a little carried away with some of my own additions. Cherry tomatoes, roasted edamame, roasted asparagus, and even a boiled egg. This vegetarian Caesar salad is full of protein, and there are enough tasty bits to keep you interested all the way through.

And finally, the homemade Caesar dressing! It was super easy to make – just a few simple ingredients thrown in my beloved mini food processor, and blitzed up. You can adjust the quantities depending on how tangy, how creamy, or how cheesy you want it to be. Just remember that when you taste it straight from the bowl it might taste a bit overly strong, but once it’s mixed through all that yummy Florette lettuce and all those heaps of toppings it will taste much more mellow. I will definitely be making this again!

The ultimate vegetarian Caesar salad - with homemade Caesar dressing, and tons of toppings to transform it into a full meal!

And there you have it – my ultimate vegetarian Caesar salad. What would you add to the top of yours? I’m thinking next time I might add some sweetcorn too, for another little pop of colour and flavour. Why not.

The ultimate vegetarian Caesar salad - with homemade Caesar dressing, and tons of toppings to transform it into a full meal!

Print Recipe
5 from 2 votes

Ultimate vegetarian Caesar salad

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


For the homemade Caesar dressing:

  • 1 very small clove garlic, peeled
  • ~5 capers
  • 1 tbsp grated vegetarian parmesan-style cheese
  • 1 tbsp Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/2 tsp dijon mustard
  • Black pepper

To assemble:

  • 1 slice wholemeal bread
  • 1 tbsp olive oil (not extra virgin)
  • ~10 thin spears asparagus
  • 80 g frozen edamame (~ 1/2 cup)
  • Salt
  • Black pepper
  • 2 eggs
  • 3 leaves large handfuls mixed salad
  • 10 cherry tomatoes, halved
  • Vegetarian parmesan-style cheese, shaved


  • To make the homemade Caesar dressing, add the small clove of garlic to a mini food processor, and add a few capers and the finely grated parmesan. Blitz until finely chopped. Add the Greek yogurt, extra virgin olive oil, white wine vinegar, dijon mustard, and plenty of black pepper, and blitz again until well combined. Taste, and adjust quantities as desired (remember it will taste overly strong and tangy straight from the bowl).
  • Cut the slice of bread into 1 inch pieces, and toss in a little olive oil, along with the asparagus and edamame (I cooked mine straight from frozen, but fresh would work too). Lay everything out in a single layer on a baking tray, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, tossing halfway, until the croutons are crispy and the vegetables are soft.
  • Cook the eggs in boiling water for around 8-9 minutes, or until cooked to your liking. Drain, rinse with cold water, and set aside to cool, then peel and cut in half.
  • To assemble the vegetarian Caesar salad, fill two large dinner bowls with mixed lettuce leaves. Top with the halved cherry tomatoes, croutons, roasted edamame and asparagus, and a few shavings of parmesan. Finish with the boiled eggs and Caesar dressing, and serve immediately.


Vegetarian Caesar salad NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Did you buy a jar of capers just to make your own homemade Caesar dressing? Spaghetti alla puttanesca is a great way to use them up!

One pot pasta alla puttanesca

Pasta in miso brown butter sauce
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Recipe Rating

Alyce Jackson

Tuesday 8th of October 2019

Loved this recipe, a great twist on a Caesar Salad. I'm a very busy vegetarian, so this was easy to follow and really yummy.

I made double sauce because i love extra sauce on everything and i'm glad I did because the sauce was my favourite, even with a little left over my partner wanted to put it on his sandwiches for lunch.

Becca @ Easy Cheesy Vegetarian

Wednesday 9th of October 2019

Thanks Alyce, so glad you enjoyed it :)


Tuesday 15th of January 2019

You say the ultimate 'vegetarian' salad and you put up the pictures containing egg? Although the way you described it was good.

Becca @ Amuse Your Bouche

Wednesday 16th of January 2019

Hi Shreya, egg is vegetarian, it's just not vegan :)


Sunday 7th of January 2018

You don't need to say "vegetarian parmesan-style cheese" all cheese is vegetarian. Vegetarians eat dairy vegans don't.

Becca @ Amuse Your Bouche

Sunday 7th of January 2018

Actually not all cheese is vegetarian. Parmesan is made with rennet, which comes from the lining of a cow's stomach. So it's not the dairy that makes parmesan non-vegetarian, it's the rennet. Most other cheeses are indeed vegetarian but you need to use a vegetarian parmesan-style cheese instead of real parmesan.


Friday 17th of February 2017

This dressing is delightful -- tasty and easy. The evo + mayo combination really works making it just the right creamy texture. If you love capers, google the Seitan Picata recipe from Candle 79. It's just delicious.

Big thanks, celesta

Becca @ Amuse Your Bouche

Monday 20th of February 2017

Thanks Celesta, glad you like it!

Camilla @FabFood4All

Thursday 22nd of September 2016

Just lush Becca, love the addition of the asparagus spears, my family would love this:-)