Fennel Ceasar Salad

Serves: 4–6

Ingredients

For the Caesar Dressing

• ½ cup mayonnaise OR full-fat Greek yogurt

• ⅓ cup finely grated parmesan cheese

• 1 garlic clove, minced or grated

• Juice of 1 lemon

• 1 tsp Worcestershire sauce

• Salt and pepper, to taste

For the Roasted Chickpeas

• 1 can chickpeas

• 1–2 tbsp olive oil

• Salt and pepper

• Optional: cumin powder or smoked paprika

For the Salad

• 3 heads romaine lettuce, chopped

• 1 fennel bulb, thinly sliced

• 1 can chickpeas, drained, rinsed, and dried well

• Fresh fennel fronds/sprigs for garnish

• Shaved parmesan cheese, for topping

Instructions

1. Roast the Chickpeas

Preheat oven to 425°F.

Drain, rinse, and dry the chickpeas very well using a clean kitchen towel or paper towel. Removing excess moisture helps them crisp up.

Place chickpeas on a baking sheet and toss with:

• olive oil

• salt

• pepper

• optional garlic powder or smoked paprika

Roast for 30–40 minutes, shaking the pan halfway through, until crispy and golden.

Allow to cool slightly — they’ll continue to crisp as they sit.

2. Make the Caesar Dressing

In a medium bowl, whisk together:

• 1 cup of mayonnaise or Greek yogurt

• ½ tablespoon Dijon mustard

• ¼ cup finely grated parmesan

• 1 garlic clove finely chopped

• The juice of 2 whole lemons 

• A dash of Worcestershire sauce

• salt and pepper

Taste and adjust seasoning as needed. Add an extra squeeze of lemon if you prefer a brighter dressing. 

3. Assemble the Salad

In a large bowl combine:

• chopped romaine

• thinly sliced fennel

Toss with desired amount of dressing until evenly coated.

Top with:

• roasted chickpeas

• shaved parmesan

• fresh fennel fronds

Serve immediately