Black Olive Caesar Salad

Prep Time: 15 min Cook Time: 15 min
Servings: 2 Skill Level: easy

This vegetarian caesar salad uses briny olives in place of anchovies to make a creamy, garlic-laced dressing perfect for topping romaine hearts. Crunchy homemade croutons and shaved parm give the salad a classic finish.



  • 8 ounces rustic bread, thick crusts removed, cubed into 1-inch cubes
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Dressing (makes enough for several salads):

  • 3 Tablespoons Pearls or Early California Black Ripe Olives, roughly chopped
  • 1 large clove garlic, peeled and chopped
  • 1/4 cup good-quality mayonnaise
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon fine sea salt (more to taste)
  • A few turns black pepper


  • 3 romaine hearts, rinsed and spun dry
  • Dressing, from above
  • 1/2 cup shaved parmesan
  • 1/2 cup Pearls or Early California Black Ripe Olives, quartered lengthwise

Cooking Instructions


  1. Preheat the oven to 375º.
  2. Toss the cubed bread with the olive oil, salt, and pepper.
  3. Spread on small baking sheet and bake until golden, 10-15 minutes. Let cool.


  1. Place all ingredients in a small blender or food processor.
  2. Puree smooth.
  3. If dressing is too thick, thin with a little water or lemon juice.
  4. Taste, adding more salt if you like.


  1. Toss the lettuce in a large bowl with enough of the dressing to coat lightly.
  2. Add the croutons, parmesan, and olives and toss again to coat, adding more dressing if the salad needs it.
  3. Serve right away.

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