Fried Shallot Caesar Salad
Crisp romaine tossed in a silky Caesar dressing, topped with golden fried shallots, crunchy croutons, and shaved Parmesan. The fried shallots add sweet crunch and elevate this salad to something truly special.
Prep: 15 minutes
Cook: 10 minutes
Total: ~25 minutes
Serves: 2–3
Ingredients
Fried Shallots
2 large shallots, thinly sliced
½ cup neutral oil (sunflower or canola)
Pinch of salt
Salad
1 large head romaine lettuce, chopped
½ cup croutons
½ cup shaved Parmesan
Creamy Caesar Dressing
½ cup mayonnaise
1 small garlic clove, finely grated
2 tbsp lemon juice
1 tsp Dijon mustard
2 tsp Worcestershire sauce
¼ cup finely grated Parmesan
Salt & black pepper to taste
Instructions
1. Fry the Shallots
Heat oil in a small pan over medium-low heat.
Add shallots and cook slowly, stirring, until golden and crisp (6–8 minutes).
Transfer to paper towels and season lightly with salt.
Reserve 1 tbsp shallot oil for dressing (optional).
2. Make the Dressing
Whisk mayonnaise, garlic, lemon juice, Dijon, Worcestershire, Parmesan, salt & pepper.
Stir in reserved shallot oil for extra flavor (optional).
3. Assemble the Salad
Toss romaine with dressing until lightly coated.
Add croutons and Parmesan.
Finish with fried shallots on top.
Notes
Fry shallots gently—high heat makes them bitter.
Dressing should be creamy but not heavy.
Add dressing gradually; you may not need it all.
Tips
Add grilled chicken or shrimp to make it a meal.
Use sourdough croutons for extra crunch.
Finish with a squeeze of fresh lemon.
Frequently Asked Questions
Can I make it anchovy-free?
Yes—Worcestershire gives umami without anchovies.
Can I prep ahead?
Shallots and dressing can be made 2 days ahead.
Kid-friendly?
Very—creamy, crunchy, mild flavors.
Nutritional Information
Calories: ~350 kcal
Protein: 10 g
Carbs: 18 g
Fat: 26 g