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Spring caesar salad in a white bowl with grilled shrimp, romaine, radishes, peas, croutons and parmesan

Spring Caesar Salad with Tarragon Lemon Dressing

5 from 2 votes
This spring caesar salad combines baby romaine with tender asparagus, sweet peas, and radishes, all tossed in a creamy tarragon-lemon caesar dressing with optional BBQ shrimp.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings : 4 servings

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Ingredients

Tarragon Lemon Caesar Dressing
  • ½ cup plain full-fat greek yogurt
  • 3 tbsp fresh lemon juice, about 1 large lemon
  • 1 tsp lemon zest
  • 1 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves garlic, finely grated
  • 1 tsp anchovy paste
  • 1 tbsp finely chopped fresh tarragon
  • ⅓ cup finely grated parmesan
  • salt & pepper to taste
Sourdough Croutons
  • 4 cups cubed sourdough bread, 1-inch pieces
  • ½ tsp garlic powder
  • ¼ tsp flaky sea salt
  • olive oil spray
Salad
  • 1 lb asparagus, woody ends trimmed, cut into 2-inch pieces
  • 1 cup fresh or frozen-thawed peas
  • 2 heads baby romaine hearts, or 1 large head butter lettuce
  • 4 radishes, very thinly sliced
  • extra parmesan and tarragon, to finish
Optional BBQ Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp extra-virgin olive oil
  • 3 tbsp BBQ sauce
  • salt, to taste, to taste
US Customary - Metric
Start Cooking

Instructions
 

  1. Make the dressing. In a medium bowl, whisk together ½ cup plain full-fat greek yogurt, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp dijon mustard, 1 tbsp whole grain mustard, 2 cloves garlic (grated), 1 tsp anchovy paste, 1 tbsp finely chopped fresh tarragon, ⅓ cup finely grated parmesan, and salt & pepper to taste. Refrigerate while you prep the rest (it gets better after 30 minutes).
    Caesar salad dressing whisked in a metal bowl with tarragon, mustard seeds and lemon zest visible
  2. Toast the croutons. Heat the oven to 400°F. Toss 4 cups cubed sourdough bread on a sheet pan with olive oil spray, ½ tsp garlic powder and ¼ tsp flaky sea salt. Bake for 10 to 12 minutes, tossing halfway, until deeply golden on the outside but a little chewy inside. Set aside.
    You can also do this in the air fryer. 400°F for about 10 minutes.
    Crispy torn sourdough croutons in an air fryer basket for the caesar salad recipe
  3. Blanch the asparagus and peas. Bring a separate pot of well-salted water to a boil. Add 1 lb asparagus (trimmed and sliced) and cook for 90 seconds, adding 1 cup fresh or frozen-thawed peas in the last 30 seconds. Drain and plunge into an ice bath. Drain again and pat dry.
    Blanched asparagus pieces shocking in an ice bath for spring caesar salad
  4. Cook the shrimp (optional). Pat 1 lb large shrimp very dry and toss with 1 tbsp extra-virgin olive oil and salt, to taste. Heat a non-stick pan over medium-high. Add 1 tbsp extra-virgin olive oil and cook the shrimp for 1½ to 2 minutes per side until just opaque and the BBQ sauce starting to caramelize.
  5. Assemble. Arrange the baby romaine leaves on a large platter. Spoon a few tablespoons of dressing over the leaves and toss gently to coat. Layer in the blanched asparagus, peas, and thinly sliced radishes. Top with the sourdough croutons and BBQ shrimp if using. Drizzle with more dressing, finish with extra parmesan and tarragon, and serve.
    Caesar salad spring version with romaine, peas, asparagus, radishes and parmesan being scooped with a wooden spoon

Nutrition

Calories: 330kcalCarbohydrates: 35gProtein: 30gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 151mgSodium: 1378mgPotassium: 658mgFiber: 6gSugar: 11gVitamin A: 1559IUVitamin C: 28mgCalcium: 277mgIron: 5mg

Notes

  • Make-ahead. Dressing holds 4 days. Eggs, croutons, and blanched asparagus all hold for 3 days in separate containers. 
  • Anchovy swap. Use 1 tsp white miso for similar umami depth.