Pregnancy Friendly Caesar Salad with Anchovies

Total time32 min

Prep time20 min

Cook time12 min

Pregnancy Friendly Caesar Salad with Anchovies

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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
Simply Enjoy Demi Baguette Artisan Bread
Angelic Bakehouse Baguette, Sprouted Seven Grain 12 Oz
See all
3 tbsp extra-virgin olive oil
¼ tsp kosher salt

For the dressing

2 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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

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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