Napa Cabbage Caesar Salad
Caesar salad has been one of my favorites since childhood—the creamy anchovy dressing, crunchy croutons, and savory chicken. There’s a reason it’s a classic!
This winter-friendly version is meant to be eaten locally and in season. Napa cabbage replaces romaine, and roasted delicata squash and crisp apples add sweetness and texture. (You can leave them out, and it will still be a great Caesar.) Toasted walnuts also make a delicious substitute for croutons if needed. You can also substitute ½ cup plain Greek yogurt for the mayo in the dressing, adding an extra tablespoon of olive oil (and a splash of water if needed) to keep it creamy and balanced.
~Carolyn
Napa Cabbage Caesar Salad
Ingredients
Salad:
1 medium head Napa cabbage, thinly sliced
1 delicata squash, halved, seeded, and sliced into half-moons
1 apple (Golden Delicious works well), thinly sliced
1 cup croutons or ¾ cup toasted walnuts
½ cup grated Parmesan cheese
Protein of choice: 1 chicken breast or 2 chicken thighs, fish filet or turkey cubes
Olive oil
Salt & pepper
Dressing:
2–3 anchovy fillets, finely minced
1 small clove garlic, minced
1 tsp Dijon mustard
1½ tbsp lemon juice (to taste)
¼ cup mayonnaise
Freshly ground black pepper
2–3 tbsp olive oil
Directions:
Roast the squash: Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly browned. Set aside to cool slightly.
Cook the protein: Season protein with salt and pepper and cook as desired until fully done. Slice or cube.
Make the dressing: In a bowl, whisk together anchovies, garlic, Dijon, lemon juice, and mayonnaise. Whisk in olive oil until smooth, then stir in Parmesan and black pepper. Taste and adjust seasoning.
Assemble the salad: In a large bowl, combine Napa cabbage, apple slices, roasted squash, croutons (or walnuts), Parmesan cheese and protein.
Dress & serve: Toss with dressing until evenly coated. Finish with extra Parmesan and black pepper. Serve immediately.