Miso Caesar Salad


Miso boosts the already umami-rich Caesar salad to stratospheric levels, making this recipe an instant classic.

Top View of Miso Caesar Salad in a Bowl with Metal Fork in Food
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
15 mins

Rather than use traditional yolks to emulsify the dressing, this recipe calls for mayonnaise, which not only ensures a creamy sauce, it cuts out the worry about raw eggs. But while miso paste takes the place of mustard and Parm in the dressing, the rest of the ingredients are standard—garlic, anchovy, and Worcestershire coat crinkly romaine leaves along with a generous pile of Parmesan and crunchy croutons. Bonus: Vegetarians can skip the anchovy fillet since miso adds ample salty depth to the dressing.


  • ½ cup mayonnaise

  • ¼ cup white miso

  • 2 tablespoons olive oil

  • 2 cloves garlic, finely chopped

  • 1 anchovy fillet, finely chopped

  • 1 teaspoon white wine vinegar

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon Worcestershire sauce

  • 8 cups chopped romaine lettuce

  • ½ cup grated Parmesan cheese

  • ¼ cup croutons


  1. Whisk together mayonnaise, white miso, olive oil, garlic, anchovy, white wine vinegar, pepper, Worcestershire, and 3 tablespoons water in a large bowl. Add chopped romaine, Parmesan cheese, and croutons, and toss together. Serve immediately.

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