Fried Shallot Caesar Salad
Crisp romaine tossed in a creamy, tangy Caesar dressing and finished with golden fried shallots for deep savory crunch.
This version feels luxurious and restaurant-quality, making it perfect for December dinners and holiday tables.
Prep: 15 minutes
Cook: 10 minutes
Total: ~25 minutes
Servings:4
Ingredients
Fried Shallots
3 shallots, thinly sliced
½ cup olive oil
Pinch of salt
Salad
1 large romaine lettuce, chopped
¼ cup shaved Parmesan
Optional: grilled chicken, shrimp, or chickpeas
Creamy Caesar Dressing
¼ cup Greek yogurt
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove, finely grated
2 tbsp grated Parmesan
1 tsp Worcestershire sauce or anchovy paste
Black pepper, to taste
Instructions
1. Fry the shallots
Heat olive oil in a small pan over medium heat.
Add shallots and fry gently until golden and crisp (3–4 minutes).
Remove with slotted spoon; drain on paper towel and season lightly with salt.
2. Make the dressing
Whisk all dressing ingredients until smooth and creamy.
Adjust lemon or Parmesan to taste.
3. Assemble the salad
Toss romaine with dressing until lightly coated.
Plate and top with fried shallots and shaved Parmesan.
Add protein if desired.
Tips & Upgrades
Use sourdough croutons or crispy chickpeas for extra crunch.
Add lemon zest for brightness.
Make shallots ahead — they stay crisp for hours.
Serve immediately for best texture.
Nutritional Information
Calories: ~310
Protein: 8 g
Carbs: 12 g
Fat: 24 g
Fiber: 3 g
Sodium: ~380 mg