Sure! Here’s your full blog post in a friendly, simple style, perfect for your Cottage Cheese Caesar Salad:
Oh man, this salad is something else. It’s creamy, crunchy, garlicky—and it comes together FAST.
I’ve been making this on busy weeknights when I want something fresh but still cozy and filling.
And the cottage cheese? Game-changer.
It blends right into the dressing and makes it crazy creamy without needing mayo or a ton of oil.
Trust me, one bite and you’ll be hooked.
What You’ll Need:
- 2 large romaine hearts, chopped
- 1 cup cottage cheese (full-fat for creaminess)
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1/4 cup olive oil
- Salt & black pepper to taste
- 1 cup crunchy croutons (store-bought or homemade)
Why I Love This Recipe
So many reasons I keep coming back to this salad! Here’s why:
- It’s secretly healthy. Cottage cheese sneaks in protein and creaminess without the heaviness of mayo.
- The flavor hits all the right notes. Tangy, garlicky, salty, crunchy, creamy—every bite has it all.
- It’s crazy easy to make. No cooking, just chopping and blending.
- Perfect as a meal or a side. Add grilled chicken if you want to bulk it up.
I first made this for a last-minute dinner party when I was out of anchovies and mayo for a classic Caesar. Honestly? I liked it better.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Macros (Per Serving – Approximate):
- Calories: 280
- Protein: 13g
- Carbs: 9g
- Fat: 21g
- Fiber: 3g
- Sugar: 2g
Why This Recipe Works (Quick Science)
The cottage cheese adds creaminess thanks to its milk proteins, which blend smoothly when whisked with olive oil and lemon juice. Dijon mustard and Worcestershire emulsify the dressing (meaning they help oil and liquids stay mixed together). Parmesan cheese boosts the salty umami flavor, while the acid from lemon juice balances the richness. All that on crunchy romaine? Perfect texture play.
Common Mistakes
- Not blending the dressing enough: Cottage cheese needs a good whisk or blender to get creamy.
- Using too much garlic: 1 clove is plenty—you want zing, not burn.
- Skipping the salt and pepper: Even with parmesan and Worcestershire, the flavors need that final seasoning boost.
- Using soggy croutons: Crisp, crunchy croutons give the perfect texture contrast.
What to Serve With:
- Grilled chicken, shrimp, or salmon
- Garlic bread
- Pasta with olive oil & herbs
- Tomato soup
- A crisp white wine like Sauvignon Blanc
Pro Tips
- Blend the dressing smooth: If you don’t like chunky cottage cheese, give the dressing a quick blitz in a blender.
- Massage your romaine: If your lettuce feels tough, massage it gently with a little olive oil first to soften it.
- Use homemade croutons: Toss bread cubes with olive oil, salt, and bake at 375°F until crispy.
- Prep ahead: Wash and chop romaine in advance, but toss with dressing right before serving so it stays crisp.
- Double the dressing: It keeps in the fridge for 3-4 days and is awesome on roasted veggies or as a dip.
Tools You’ll Need
- Cutting board
- Chef’s knife
- Large salad bowl
- Small whisk
- Small mixing bowl
- Salad tongs
- Measuring cups and spoons
Substitutions & Variations
- Swap romaine for kale or baby spinach
- Use Greek yogurt instead of cottage cheese
- Add grilled chicken or tofu for protein
- Swap Worcestershire for soy sauce if needed
- Make it vegan: use vegan parmesan and a plant-based cottage cheese or blended tofu
Make-Ahead Tips
- Dressing can be made up to 3 days ahead and stored in an airtight jar in the fridge.
- Chop romaine ahead but keep it wrapped in paper towels in the fridge so it stays crisp.
- Croutons can be baked days ahead and stored in an airtight container.
How to Make Cottage Cheese Caesar Salad
Step 1: Make the Creamy Dressing
In a small bowl, whisk together cottage cheese, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce, olive oil, grated parmesan, and a pinch of salt & pepper until creamy and smooth.
Step 2: Chop the Romaine
Chop romaine hearts into bite-sized pieces and place them in a large salad bowl.
Step 3: Add Croutons & Parmesan
Sprinkle the crunchy croutons and extra grated parmesan over the chopped romaine.
Step 4: Toss it All Together
Pour the creamy cottage cheese dressing over the salad and toss everything gently until the lettuce is evenly coated.
Step 5: Serve and Enjoy
Transfer the salad to serving plates or bowls, top with a little more black pepper and parmesan if you like, and enjoy fresh.
Leftovers & Storage Tips
- Store leftover salad (dressed) in an airtight container in the fridge for 1 day—it’ll be a little softer but still tasty.
- Keep dressing separate if making ahead; romaine and croutons stay freshest if combined just before eating.
- Extra dressing lasts 3-4 days in the fridge.
FAQ
Can I make this without dairy?
Yep! Use a plant-based cottage cheese and vegan parmesan.
Does it taste like cottage cheese?
Not really—once blended with garlic, lemon, and Dijon, it just tastes creamy and savory.
Can I use bagged romaine?
Totally. Freshly chopped is crunchier, but bagged works great in a pinch.
How do I make it extra creamy?
Blend the dressing in a blender instead of whisking by hand.
Ready to Try It?
I hope you love this Cottage Cheese Caesar Salad as much as I do! When you try it, leave me a comment below and tell me what you thought—or ask a question if you’ve got one. Happy cooking!