Low FODMAP Caesar Salad with Anchovies

Total time32 min

Prep time20 min

Cook time12 min

Crisp, torn romaine gets tossed in a rich, garlicky dressing built the classic way — pasteurized egg yolks whisked with anchovies, Dijon, and fresh lemon juice, then slowly emulsified with olive oil until it turns thick and glossy. Golden croutons made from torn baguette pieces, crisped in the oven with olive oil and a little salt, add the crunch this salad is known for. Shaved Parmesan gets tossed through the leaves and piled on top, giving every bite that salty, savory finish. It's a straightforward, no-fuss version of the steakhouse favorite, built from real anchovies and real egg yolk rather than a jarred stand-in. For anyone managing a low FODMAP plate, portioning romaine, garlic, and Parmesan to fit your tolerated amounts makes this an easy one to keep on rotation. Serve it right after tossing so the croutons stay crisp and the dressing stays glossy.

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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
Gifted Breads Gluten Free Baguettes
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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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

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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