Dairy Free Classic Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

Crisp, cold romaine gets torn into big bite-sized pieces and tossed with a rich, garlicky dressing built from egg yolks whisked with anchovy, lemon juice, Dijon, and Worcestershire, then slowly emulsified with olive oil until glossy and thick. Golden, crunchy croutons — just cubed bread tossed in olive oil, salt, and pepper and baked until deeply toasted — add the textural contrast that makes this salad so satisfying. Every leaf gets coated in that punchy, savory dressing before the croutons go in for one final toss, so you get crunch and creaminess in every forkful. A final crack of black pepper finishes it off for that classic steakhouse presentation. It's a reliably great option to add to your dairy free rotation without sacrificing the bold, briny flavor that makes a Caesar a Caesar.

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Ingredients

4 servings

For the salad

3 romaine lettuce hearts, leaves separated and torn into 2-inch pieces

For the croutons

3 cups day-old bread, cut into ¾-inch cubes
Dave's Killer Bread Organic White Bread Done Right, 24 oz Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Nature's Own Perfectly Crafted Thick Sliced White Bread, 22 Oz Dave's Killer Bread White Bread Done Right Thin Sliced Organic Bread, 20.5 oz Udi's Gluten Free Soft White Sandwich Bread
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3 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper

For the dressing

2 pasteurized egg yolks
4 anchovy fillets, finely minced
2 garlic cloves, finely minced or grated
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp worcestershire sauce
½ cup olive oil
½ oz parmesan cheese, finely grated (about ¼ cup), plus more for serving
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.
¼ tsp kosher salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

parmesan cheese, shaved or coarsely grated, for serving
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). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet until evenly coated, then spread in a single layer.
2
Bake the croutons for 10–12 minutes, tossing once halfway through, until deep golden and crisp throughout. Set aside to cool on the pan.

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