Dairy Free Caesar Salad with Anchovies

Total time32 min

Prep time20 min

Cook time12 min

Crisp romaine gets tossed with a bold, garlicky dressing built from egg yolks, minced anchovies, Dijon, and plenty of fresh lemon juice, whisked with olive oil until it turns thick and glossy. Torn baguette pieces get a quick toss in olive oil and a golden bake, so every bite of crouton lands crunchy at the edges. The anchovies do double duty here, melting into the dressing to give it that deep, savory backbone that makes a great Caesar taste like a great Caesar. It's tossed together simply — big leaves, plenty of dressing, croutons piled on top — and served right away while everything's still crisp and cold. This one's a solid pick for a dairy free table, since the flavor punch comes from garlic, anchovy, lemon, and cracked black pepper rather than anything you'd need to think twice about. A weeknight-easy salad that still feels like something you'd order at a restaurant.

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Ingredients

4 servings

For the croutons

1 large whole-grain baguette or sourdough loaf (about 4 oz), torn into ¾-inch pieces
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3 tbsp extra-virgin olive oil
¼ tsp kosher salt

For the dressing

2 pasteurized egg yolks
6 oil-packed anchovy fillets, finely minced
2 garlic cloves, finely grated or minced
1 tsp dijon mustard
3 tbsp fresh lemon juice (from about 1 large lemon)
½ cup extra-virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp kosher salt

For the salad

2 large heads romaine lettuce, outer leaves removed, inner leaves torn or chopped into 2-inch pieces
2 oz parmesan cheese, shaved with a vegetable peeler
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Preheat the oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet, drizzle with 3 tbsp olive oil, and toss to coat. Sprinkle with 1/4 tsp salt. Bake for 10–12 minutes, tossing once halfway through, until the croutons are golden and crisp at the edges. Set aside to cool.
2
In a small mixing bowl, combine the pasteurized egg yolks, minced anchovies, garlic, Dijon mustard, and lemon juice. Whisk together until smooth and uniform.

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