Gluten Free Classic Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

Crisp, cold romaine hearts get tossed in a rich, garlicky dressing built from egg yolks emulsified with olive oil, brightened with fresh lemon juice, Dijon, and a savory hit of minced anchovy. Finely grated Parmesan melts right into that dressing, and a generous shower of shaved Parmesan on top gives every bite a salty, nutty finish. The croutons come together fast in the oven, tossed in olive oil and cracked pepper until deep golden and shatteringly crisp on the outside. This one is a great fit for a gluten free table, delivering all the punchy, umami-rich flavor of the classic version without any fuss. Serve it straight away while the croutons are still crackling and the dressing is glossy and thick — it's steakhouse-worthy comfort in a bowl.

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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
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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
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

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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