Garden To Table Cheese Boards, Grazing & Entertaining

Caesar Salad With Crispy Artichokes & Fried Capers

50 Minutes


2-4 Servings

A homemade Caesar Salad with an easy caesar dressing is an essential salad to make. While delicious in summer when salad greens are fresh from the garden or farm, this salad is equally great, and easy to make, in any season. This recipe builds on the classic caesar salad recipe and takes it up a notch with the addition of crispy artichoke hearts and fried capers. It is my go-to easy caesar and one of my favorite artichoke salad recipes.


VegetarianLow Carb“Keto"Gluten-Free

A serving platter with romaine lettuce wedges topped with caesar dressing, artichoke hearts, garlic croutons, fried capers, and parmesan cheese.

Recipe Notes

A simple caesar salad is an essential salad to master. It is always delicious and satisfying, even at its most basic, when it is simply dressed greens. But from there, the options are limitless for the variations you can try and the ingredients that you can add in. I started adding these crispy artichokes to my caesar when I began eating a low carb, keto diet. I used the artichokes as a substitute for homemade garlic croutons. They add a slight crunch and a punch of flavor that is delicious! I love to serve this will grilled fish or shrimp, or alongside this Fra Diavolo Seafood Stew.

The Origin Of The Caesar Salad

Did you know that the caesar salad actually originated in Mexico? The origin of the caesar salad is attributed to Caesar Cardini, an Italian immigrant and restaurateur in the United States and Mexico. During the Prohibition, Cardini opened a restaurant in Tijuana, to attract American customers who wanted to elude the Prohibition restrictions. It was here, in 1924, that Cardini reputedly invented the salad, when a rush of customers depleted the kitchen supplies. He took the few ingredients left on hand, and made this new salad table-side.

The Ingredients

A serving platter with romaine lettuce wedges topped with caesar dressing, artichoke hearts, garlic croutons, fried capers, and parmesan cheese.

Romaine Lettuce It is an excellent source of vitamins and minerals, including vitamin K, vitamin A, vitamin C, and folate, which support bone health, vision, immune function, and cell growth, respectively. Romaine lettuce is also low in calories and high in dietary fiber, promoting healthy digestion and an excellent choice for a low carb, keto diet.

Artichokes have a unique nutritional profile. They are rich in dietary fiber, promoting digestive health and promoting a feeling of fullness. Artichokes contain antioxidants like quercetin and rutin, which may help reduce inflammation and protect cells from damage. They are also a good source of vitamins C and K, folate, and minerals such as potassium and magnesium, which support immune function, bone health, and overall well-being. Artichokes have also been shown to benefit liver health and may help improve cholesterol levels.

Capers are low in cholesterol and high in protein, fiber, Vitamins A and E, calcium, and iron, making them a superfood.

Parmesan Cheese is a hard, aged Italian cheese made from cow’s milk. It is a rich source of protein and calcium, which are essential for bone health, muscle function, and overall growth and development.

Anchovies (optional for the recipe) are a good source of high-quality protein, omega-3 fatty acids, and essential nutrients. These small fish are rich in heart-healthy omega-3s, which can help reduce inflammation, support cardiovascular health, and improve brain function. Anchovies are also a good source of calcium, magnesium, and iron, contributing to bone health, muscle function, and red blood cell production. Additionally, they provide a dose of selenium and other antioxidants, which may offer protection against oxidative stress and support the immune system.

Garlic Croutons (optional for the recipe) Optional, but so delicious. Homemade garlic “croutons” are so easy to make and add so much to this recipe. Start with a fresh baguette. Slice the baguette at an angle to create 1/2 inch wedges. Place these on a baking sheet and brush both sides with garlic oil. To make garlic oil, mince a clove of garlic in 2 tbsp. of extra virgin olive oil and let sit for 5-10 minutes. Bake the baguette slices in a 425° F oven for about 15 minutes, flipping halfway through. You will be able to smell them when they are ready to flip. (I do a lot of my cooking with my nose as my guide.)

How To Make This Easy Caesar Dressing

I call this easy caesar dressing my “Cheater’s Caesar” because instead of using a coddled egg, I use mayonnaise for the base. It couldn’t be simpler to put together, all you need to do is mix, TASTE, and drizzle or toss! I think it is important to taste this when mixing, to make sure the flavors are balanced for you. You may love garlic and want less lemon, or vice versa. You might want it lighter, or heavier on the cheese. The key ingredients are high quality mayonnaise, lemon juice, fresh garlic, Worcestershire sauce, dijon mustard, a touch of anchovy paste, parmesan cheese, and black pepper. Extra dressing can be stored in the fridge for up to a week, but as with everything, fresher is better.

How To Make A Vegetarian Caesar Dressing

Making this caesar salad vegetarian couldn’t be easier! Just omit the anchovy paste from the dressing, and don’t add the optional anchovies when serving. If you are not into anchovies then you definitely won’t miss it.

How To Style This Salad

The first thing to consider when styling a salad, is the role the ingredients have in the final dish. Are there stand-alone ingredients that deserve to be given their own space, like with my Grilled Smoked Mozzarella Salad With Summer Vegetables – or do the ingredients need to be mixed together in order to blend the flavors and create a more uniform experience, like with my Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette.

Composed with a wedge: This Caesar Salad With Crispy Artichokes & Fried Capers actually shines any way you make it. For this version photographed, I found beautiful small heads of romaine lettuce which were perfect for serving as a wedge, topped with the dressing and ingredients.

Composed with whole leaves: The caesar salad is argued to have been created to serve with individual lettuce leaves left whole and topped with dressing. The whole leaves to be picked up with your fingers and eaten.

Tossed: This salad is also delicious when it is all tossed together, the dressing mixing with the romaine, crispy artichokes, fried capers, crunchy garlicky croutons, and parmesan cheese. I love this when using romaine hearts cut into chunks so they are crisp and crunchy.

A serving platter with romaine lettuce leaves drizzled with an easy caesar dressing, artichoke hearts, garlic croutons, and parmesan cheese.

Tips & Tricks

Here are a few things that might help:

  • Start with the best romaine you can find, as the lettuce is the main ingredient, the freshest is best.
  • Focus on the hearts. Using too much of the dark leafy parts of the lettuce will lose the sweet crunch that the heart has.
  • Always use high quality mayonnaise like Hellman’s as the base for this easy caesar dressing.
  • Top with sea salt and a grind of black pepper.
  • Always use fresh garlic and fresh lemon juice.


Here are some suggested substitutions to make this salad a better fit for your palate, preferences, and diet. If you are looking for specific substitutions, let me know in the comments below!

  • Make It More Keto-Friendly: Do not add garlic croutons,
  • Make It Vegetarian: Omit the anchovy paste from the salad dressing and do not add the optional anchovies.

More Savory Salad Recipes To Try

Avocado, Egg & Arugula Salad With Lemon Balsamic Vinaigrette

Grilled Smoked Mozzarella Salad With Summer Vegetables

Classic Niçoise Salad With Crispy Smashed Potatoes & Jammy Eggs

If you make this Caesar Salad With Crispy Artichokes & Fried Capers be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A close up of a romaine lettuce wedge topped with an easy caesar dressing, artichoke hearts, garlic croutons, fried capers, and parmesan cheese.

RECIPE: Caesar Salad With Crispy Artichokes & Fried Capers




Adjust Servings
1 Can Artichoke Hearts In Water
1 Clove Fresh Garlic, Minced
1/4 Cup Capers
Olive Oil, For Frying, Plus 2 Tbsp.
1 Small Head Romaine Lettuce
Parmesan Cheese For Topping I like to use shaved slices of Parmesan for topping this salad.
Fresh Black Pepper
Sea Salt
Fresh Anchovies For Serving (Optional)
Garlic Croutons For Serving (Optional) See how to make homemade garlic croutons in the Ingredients section FAR above in this post.
Fresh Lemon Wedges For Serving (Optional)
For The Easy Caesar Dressing
2/3 Cup Mayonnaise Use high quality, full fat mayonnaise like Hellman's
1 Fresh Squeezed Lemon, About 3-4 Tbsp.
2 Medium Fresh Garlic Cloves, Minced
1 Tsp. Worcestershire Sauce
1/2 Tsp. Dijon Mustard
1/2 Tsp. Anchovy Paste
1/3 - 1/2 Cup Fresh Grated Parmesan
A Few Grinds Fresh Ground Black Pepper
A Pinch Of Sea Salt
Nutritional Information
7.6 Net Carbs
9.5 Grams Protein
32.2 Grams Fat
369 Calories


Preheat the oven to 425°F and prep the artichokes.
Preheat the oven to 425°F. Drain the artichoke hearts in a colander and then place them on two layers of paper towels. Cover with another paper towel and let them stand for a few minutes to drain and dry.
Mark as complete
Make garlic oil and prepare the artichokes for the oven.
While the artichokes are drying, add 2 tbsp. of extra virgin olive oil to a small bowl and add a minced clove of garlic. Let this stand to infuse for 5 minutes. While it is infusing, lay the artichoke hearts on a parchment lined metal baking sheet. (Note: if you are going to make the garlic croutons mentioned in the recipe, this is a perfect time to prepare those too and put them in the oven with the artichoke hearts. This would be best done on a separate baking sheet.)
Brush the artichoke hearts with the garlic oil, then turn and brush the other side. Put them in the oven and bake for 20 minutes. Test to see that they are starting to brown, then flip and bake for another 10 minutes. Be careful to not let these burn, the artichoke hearts and their pieces can vary in size a great deal. The thin, smaller pieces start to brown first. (See my dark crispy pieces on the right?) These can be removed first, giving the larger pieces longer to cook. When finished, remove from the oven and set aside.
Mark as complete
Fry the capers.
While the artichoke hearts are in the oven, fry the capers. Measure the capers into a sieve and drain. Place on a piece of paper towel to further dry. In a small saucepan, add about an 1/8 inch of olive oil. Heat to medium-high. When the oil shimmers, carefully add the capers. Be careful, these might sizzle and spit. Swirl the capers in the pan. Fry for about 5 minutes until they are starting to brown. Remove from the pan with a slotted spoon, place them on a paper towel.
Mark as complete
Make the caesar dressing.
In a small bowl, or liquid measure, combine the lemon juice, dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste, if using. Mix to combine. Add the mayonnaise and mix thoroughly. The consistency should be slightly runny, if it is quite thick, add a little more lemon juice. Next, add in the parmesan cheese and combine. Now it should be a thick and creamy consistency. Add salt and fresh black pepper to taste.
Mark as complete
Prepare the romaine lettuce.
If using heads of romaine lettuce, rinse and dry the lettuce head. Slice off the bottom of the stem to leave a clean cut, and remove any coarse or ugly leaves from the exterior. Slice the lettuce in half lengthwise to reveal the heart. If the lettuce is large, the head can be quartered lengthwise to make 4 wedges. (Likewise, if you are using individual lettuce leaves, or baby romaine, instead wash and dry those.)
Mark as complete
Plate the salad.
To a large plate or platter, add a smear of the caesar dressing. Place the romaine wedge on top of this, allowing some dressing to show on one side. Next, squeeze some fresh lemon juice onto the lettuce wedge. Top with a few spoonfuls of the dressing to cover part of the wedge. Next, add a sprinkling of the crispy artichokes, then parmesan cheese, then the fried capers. Top with a grind of fresh black pepper and sea salt. Optional: Garnish with garlic croutons, fresh anchovies, and lemon wedges. (See the styling tutorial image for this above in the post.)
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *