Summer Squash Caesar Salad

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Recipe: #36755

April 06, 2021

"Ordinary greens and summer vegetables come to life with creamy homemade Caesar dressing (with no eggs added) and sprinkled with homemade croutons (or favorite variety) and freshly grated cheese. Serve this salad as a side dish, on it's own for lunch, or top with grilled chicken to make it a main meal."

Original is 4 servings


  • Serving Size: 1 (792.5 g)
  • Calories 1301.7
  • Total Fat - 120.4 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 5.5 mg
  • Sodium - 468.6 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 11.5 g
  • Sugars - 14.1 g
  • Protein - 15.3 g
  • Calcium - 377.3 mg
  • Iron - 7.1 mg
  • Vitamin C - 70.6 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Shave zucchini or squash on a mandolin — if this isn’t a tool you have, get one. They are available at Asian markets, Amazon, etc. and will make your summer salad sing. Start slowly, and be very, very careful not to cut your fingers.

Step 2

Tear lettuce and rinse in a bowl of ice water, this will help the lettuce keep crisp once dressed. Pat dry with paper towels.

Step 3

Tear day old bread into rough 1-inch sized pieces. Bread should be on the drier side, and can be stale.

Step 4

Lightly pan fry the bread pieces in olive oil until crispy. Transfer to paper towels to drain off the oil. Toss with sumac. Salt to taste. (can also use your favorite crouton variety. And this one: (Forevermama's Crunchy Parmesan Croutons!)

For the dressing

Step 5

In a blender, blend together anchovies, lemon juice, mustard and garlic. Pour the oils in slowly while the blender is running. Salt and pepper to taste.

Step 6

Combine the squash and lettuce in a bowl and toss with dressing until coated but not drowning. Freshly grate the cheese over the top. Sprinkle the croutons and freshly ground pepper over the top. Serve at once so the summer squash won't get wilty.


No special items needed.

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