This version of a Caesar Asian salad recipe is so easy and has tons of wow factor. It features a simple-as-can-be caesar dressing recipe with miso and crunchy, fresh wonton chips. This salad is zesty, crispy, beautiful, and full of textures…it’s my go-to for gatherings because it’s such a crowd-pleaser.
I love a really well made Caesar salad and I also love an Asian salad recipe fusion. What do I mean by that? Well, I really dislike a Caesar salad from the grocery and even from a local diner because I can tell that a lot of the time, the dressing is highly processed, the lettuce is wilted, and it doesn’t have that clean and super bright zesty taste from the lemon.
The lettuce needs to be crisp. Crisp, like I want to hear that “cronch”. I don’t really care if I sound and look like a dinosaur, but a Caesar salad, done properly, has to have the kickin’ dressing and crunchy lettuce.
The parm should be fluffy, just freshly grated.
While I’m a grab-and-go salad girl from the store or cafe, Caesar salad is not one of them. This is the kind of Asian salad recipe I always make from scratch. It’s too easy to not make at home, and the wow factor is a whole other dimension.
Everyone loves this recipe because it’s a very familiar taste, but with a little Asian twist that transforms the dish into something exciting.
Elevating THE Caesar salad RECIPE
I’ve been loving miso paste and let me tell you, it adds the right salt and umami to so many proteins, veggies, and even desserts.
So adding it to this Caesar salad dressing recipe is a twist that brings the entire dish together.
Top it all off with fresh-fried wonton chips that are preservative free than those stale bagged kinds, it’s definitely next level, home run, and a slam dunk.
Wonton chips are simple and taste twenty times better than store bought.
Ingredients in Caesar Salad
Caesar-Style Asian salad recipe
Romaine Lettuce – One or two heads of Romaine are crisp and crunchy. The texture is perfect for attaching with the dressing and creating the ideal Caesar salad recipe.
Fresh, Parmigiano-Reggiano – You can’t beat fresh Parmigiano-Reggiano. It’s like snowflakes of savory, delectable goodness that are just pure and tasty. It’s a must-have.
Fresno Chilis – Garnish. It has a beautifully mild heat level and brightens up the entire dish.
Caesar Salad Dressing with Miso
- This recipe has to be followed in order to get the right consistency and flavor. Add additional salt and pepper as you like, but this Asian Caesar salad dressing already has salt forward additions, so taste first.
- This dressing requires more precise ingredients, so best not to wing it.
- Use an airtight, glass container to store extra dressing.
Do I need anchovies for A caesar salad dressing recipe?
Yes, anchovies are essential in a real Caesar salad dressing recipe, however, a small touch of fish sauce does the trick.
Fish sauce is anchovies (or fish) and salt. Since I don’t always have anchovies handy, I used fish sauce for the dressing and it was perfect. Just a tiny bit is all you need.
If you are vegetarian, then omitting the anchovies or fish sauce is still going to deliver a delicious miso Caesar salad recipe. It’s absolutely worth making.
Asian inspired Miso Caesar Salad Dressing Ingredients
This is tried and true, and my go-to Caesar salad dressing. I suggest going per the recipe and not winging the ingredient measurements for this Asian inspired dressing.
Get ready to smack your lips!
Specific measurements in the recipe card below.
anchovy or fish sauce – A must to make any Caesar salad dressing.
red miso paste – This has plenty of salt and umami flavor to shine, but be subtle enough in this dressing.
mayonnaise – This is an easy shortcut and if you are unsure about using raw egg, this is the best substitute.
fresh grated Parmigiano-Reggiano – This is fresh cheese from Italy and has amazing and bold flavor than any pre-bottled parmesan. When making homemade dressings, using the right quality cheese is going to elevate the entire dish.
However, you CAN use a pre shredded parmesan cheese if that is more accessible to you. I would go with a high-quality brand.
yellow mustard – a tiny touch is enough
white vinegar – cuts through the dressing and a rich sauce always needs that acidic balance
garlic clove – A freshly grated clove is a must have for vibrant sauce
lemon juice – 100% fresh squeezed lemon is mandatory
black pepper
Top with Wonton Chips
I love this interpretation and switch from traditional croutons. It’s like a surprise in my Asian Caesar salad that I wasn’t expecting, but I’m happy to see it.
Complimenting the miso dressing and fluffy, snowflakes of fresh Parmigiano Reggiano, wonton chips are so texturally delightful and create a real presentation dish with exciting flavor and crunch.
Ingredients for Fresh Made Wonton Strips
High heat Oil – Canola, Vegetable, Avocado, or Peanut Oil work well for high-heat temperatures.
Get the oil hot, and test with a small wonton wrapper before making your batch.
The wrapper should quickly begin to sizzle and bubble. The oil is TOO hot if the wrapper starts to get dark brown.
Use a candy thermometer to check temp for wonton chips at 360 F
Wonton Wrappers – Many regular grocery stores carry this, or find it at an Asian market. Make no mistake, wonton wrappers are NOT Spring Roll wrappers. These contain egg (spring roll wrapper does not) and make the best topping for this salad.
How to make wonton chips
Ensure the following to make simple wonton chips. I eliminate added salt, but after they fry, you can dust with a little salt if you wish. I don’t think it needs more salt, unless you’re doing this as a party dish.
- Take your wonton squares and cut into thick 3″ long strips, about 1-2″ wide. Big strips are visually appealing and are fun to break up while eating the salad.
- Heat high-heat tolerant oil (peanut or canola oil work well) in a deep pan to 360 F. Use a candy thermometer or do some test strips.
- Drop in wonton strips, one by one, and fry in small batches. Use a spider ladle to remove the strips. They are ready to remove when they are just a little golden and have bubbled up.
- Place on an elevated wire cooling rack.
- Mind the oil temperature that it stays up when you are cooking in batches.
Wonton chips should be very light brown when they are removed from the oil. Do not keep frying them until they are brown in the oil, because that is overcooked. They will turn golden brown as they cool on a wire rack and should be even in color.
how to make Miso caesar salad
- Wash very throughly the Romaine lettuce.
- Pat the lettuce dry, as dry as you can.
- Chop lettuce in one inch style cuts so it’s substantial, but not too chunky and not too thin.
- Mix your dressing ingredients in a food processor. Refrigerate.
- Make wonton chips.
- Toss lettuce with cold dressing, top with wonton chips, grate a fresh block of Parmigiano-Reggiano over the salad, and sprinkle thin sliced Fresno chilis and a pinch of coarse ground black pepper.
What to eat with this Caesar Asian salad
Keep it simple. This is my go-to for a low key, but elevated flavor and presentation brunch setup. Not only is this caesar salad easy to make, the main and other sides are quick and simple recipes too!
Try serving this Asian Caesar with these dishes to complete your table…
- So Easy Baked Salmon recipe WITH GINGER SOY RUB
- EASY Healthy Vegetarian Pancit Bihon
- Easy 20 Minute Salt and Pepper Shrimp (with Vinegar Dipping Sauce)
- and of course, don’t forget your steamed rice
MORE RECIPES TO LOVE:
- Crunch Salad with the best MISO Salad Dressing
- Crunchy Asian CABBAGE Salad with The Best Sesame Dressing
- Crisp Cucumber Tomato Salad Filipino Style
- Asian Salad with Chicken, Mango, and the BEST Peanut Dressing
- Rainbow Asian Noodle Salad with Ginger Dressing
- So Easy Baked Salmon recipe WITH GINGER SOY RUB
No. Wonton strips as a topping, contain grain so they are not gluten free. Discover gluten free option recipes.
The dressing can be made in advance and stored in glass container for a week.
If lettuce does not have dressing, you can store it in an airtight glass container, wrapped in foil with a paper towel. The lettuce will stay fresh. Store wonton chips in a cool and dry place, in a food bag, completely sealed, with a paper towel for a few days only.
Caesar Salad with Miso Caesar Dressing and Wonton Chips
Equipment
- frying pot
- spider ladle or slotted spoon
Ingredients
- 2-3 head Romaine lettuce
- 3 tbsp Parmigiano-Reggiano fresh grated or grated parmesan cheese
- 1 tbsp Fresno chilis garnish
- 1 tsp coarse black pepper garnish
Caesar Salad Dressing with Miso
- 1 medium-large fresh garlic clove
- 1 anchovy or ½ tsp of fish sauce one anchovy
- 1½ tsp red miso paste
- ⅛ tsp mustard
- ¼ tsp white vinegar
- ¾ cup mayonnaise
- ½ cup Parmagiano-Reggiano fresh grated or grated parmesan cheese
- 2 tbsp fresh lemon juice
- pinch coarse ground black pepper just a pinch to taste
Wonton Strips
- wonton wrappers as many as you want to make
- 2-3 cups high heat oil like peanut or canola oil enough to submerge your wonton strips
Instructions
Miso Caesar Salad Dressing Recipe
- In a food processor, take the garlic and very finely chop it.
- Add in the anchovy or fish sauce, miso paste, mustard, vinegar. Add in the mayonnaise and the grated Parmagiano-Reggiano. Pulse 5 times.
- Add in the fresh squeeze lemon juice and pepper. Now blend in the food processor right until smooth and well blended.
- Refrigerate while prepping the rest of the salad.
Make Wonton Chips
- Heat oil, about 2-3 inches deep, in a thick bottom pan to 360 F.
- Cut wonton wrapper into thick 1" by 2" long strips.
- When the oil is ready (use a thermometer or test a strip first) then add the wonton strips one by one.
- Fry until light brown and immediately remove from the oil with a slotted ladle and place on an elevated wire cooling rack.Be sure to regulate the oil temperature before adding the next batch of wonton strips.
Make the Caesar Salad
- Wash the romaine lettuce very well, and remove all excess water. Patting dry with a paper towel helps absorb any moisture.
- Chop the romaine in one inch wide and about two inch long cuts.
- Toss in the Miso Caesar Dressing.
- Top with wonton strips.
- Shred Parmagiano-Reggiano all over the top of the salad.
- Garnish with thin sliced Fresno chilis.
- Sprinkle a pinch of coarsely ground pepper.Serve and Enjoy!
Notes
- serve with simple Salmon filet or choice of grilled protein
LEAVE A COMMENT