Red Meat Allergy Friendly Caesar Salad with Anchovies
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Learn more →Ingredients
4 servings
For the croutons
- 1 large whole-grain baguette or sourdough loaf (about 4 oz), torn into ¾-inch pieces
- 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 tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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