Caesar Salad with Parmesan Crisps
Crisp romaine tossed in creamy Caesar dressing and topped with lacy, homemade parmesan crisps instead of bread croutons.
Nutrition per serving
2 cups- Net carbs
- 3g
- Calories
- 280kcal
- Protein
- 11g
- Fat
- 24g
- Total carbs
- 5.6 g
- Fiber
- 2.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken Caesar: Juicy pan-seared chicken breast sliced over the top turns the side salad into dinner.
- Pound the chicken to an even ¾ inch (2 cm), season with the salt and some pepper and rub with the oil.
- Sear in a hot skillet for 5–7 minutes per side, until it reaches 165°F (74°C). Rest 5 minutes, then slice and fan over the dressed salad.
Kale Caesar: Thinly sliced lacinato kale massaged with the dressing holds up for hours — the Caesar to pack for lunch.
- Strip the kale leaves from the stems and slice them into thin ribbons.
- Toss with the dressing and massage with your hands for 1–2 minutes, until the leaves darken and soften. Let stand 10 minutes before topping.
- Parmesan crisps
- Salad
- Nice to have (optional)
- Parmesan crisps
- Salad
- Also add
- Nice to have (optional)
- Parmesan crisps
- Salad
- Nice to have (optional)
Estimated cost $7.33 for 4 servings ($1.83 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C) and line a baking sheet with parchment or a silicone mat.
-
Make the crisps: drop the grated parmesan by level tablespoons onto the sheet, about 2 inches (5 cm) apart, and pat each mound into a thin 2½-inch (6 cm) round. Sprinkle with pepper.
-
Bake 5–7 minutes until the crisps are lacy, bubbling and golden at the edges but still pale in the center. Cool on the sheet for 5 minutes — they crisp as they cool — then break a few into shards.
-
Meanwhile, wash the romaine and dry it thoroughly in a salad spinner or with towels; dressing slides off wet leaves. Chop or tear into bite-size pieces and chill until serving.
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Toss the romaine with the creamy Caesar dressing in a large bowl until every leaf is lightly coated.
-
Pile onto plates and top with the shaved parmesan, the crisps and anchovies if using. Finish with cracked pepper and a squeeze of lemon.
Tips for success
-
Pull the crisps as soon as the edges turn golden. Once they're brown all over they taste bitter. - Make it a main by adding grilled chicken, shrimp or salmon — about 4 oz (113 g) per person.
- Miss classic croutons? Add a handful of keto croutons alongside the crisps.
Nice to have, not needed
- A silicone baking mat helps the parmesan crisps release cleanly — parchment works too.
Storage & meal prep
- Best eaten fresh
Reheat: Serve cold
Prep tip: Prep ahead by keeping washed, dried romaine (3 days), the dressing and the parmesan crisps (5 days, airtight) separate, then toss just before eating.
Dress only what you'll eat. Undressed romaine keeps 3 days in the fridge, and the parmesan crisps stay crunchy in an airtight container for up to 5 days.
Variations
2 variations, each with its own ingredients and macrosChicken Caesar
ProteinJuicy pan-seared chicken breast sliced over the top turns the side salad into dinner.
- + 1 lb boneless, skinless chicken breasts
- + 1 tbsp olive oil
- + ¼ tsp salt
3 g net · 446 kcal · 37 g protein · 30 g fat · ≈$2.94 per serving (same net carbs as the original)
Kale Caesar
SwapThinly sliced lacinato kale massaged with the dressing holds up for hours — the Caesar to pack for lunch.
- romaine hearts → lacinato (Tuscan) kale
1.9 g net · 287 kcal · 12 g protein · 25 g fat · ≈$1.78 per serving (−1.1 g net carbs vs the original)
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