Photo of Whole leaf Caesar with pepitas by WW

Whole leaf Caesar with pepitas

Total Time
30 min
15 min
15 min
Serving a classic Caesar salad as whole leaves keeps everything crunchy and having to eat it with a knife and fork, aside from lending an elegant touch, slows you down so you can savor this rich salad. Pepitas bring a nutty crunch as well as the roughly torn croutons that are easier to pick up with a fork than regular cubes.


Cooking spray

4 spray(s)

Sourdough bread

1 slice(s), medium, torn into chunks

Fresh lemon juice

¼ cup(s)


2 Tbsp

Red wine vinegar

1 Tbsp

Light mayonnaise

1 Tbsp

Uncooked anchovies

2 item(s), or 2 tsp anchovy paste

Garlic clove

1 clove(s)

Dijon mustard

2 tsp

Worcestershire sauce

½ tsp

Table salt

¾ tsp, divided

Black pepper

¼ tsp

Grated Parmesan cheese

1 oz

Romaine lettuce heart

1 heart(s), leaves separated

Roasted salted pepitas

1 Tbsp


  1. Preheat the oven to 425F. Add the bread to a large sheet pan. Coat with cooking spray. Season with 1/4 tsp salt. Bake 15 minutes, or until toasted and crunchy. Let cool completely.
  2. Meanwhile, in a blender or food processor, combine the lemon juice, water, vinegar, mayonnaise, anchovies, garlic, mustard, Worcestershire sauce, remaining 1/2 tsp salt, and pepper. Blend until smooth.
  3. In a large bowl, toss the whole leaves with the dressing. Arrange on a large platter. Sprinkle with the grated Parmesan. Top with the toasted bread and garnish with the pepitas.