Low FODMAP Classic Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

Crisp romaine hearts get piled high and tossed with a silky, hand-whisked dressing built from pasteurized egg yolks, briny minced anchovy, a bright squeeze of fresh lemon juice, and a touch of Dijon mustard for depth. A slow, steady stream of olive oil brings the dressing together into that classic thick, clinging emulsion, finished with finely grated Parmesan for salty, savory richness. Golden, oven-toasted croutons add the crunch every great Caesar needs, tucked in right before serving so they stay crisp against the dressed leaves. A final flurry of shaved Parmesan and a few cracks of black pepper give it that steakhouse-worthy finish. This one comes together fast, tastes indulgent, and is a genuinely solid choice for a Low FODMAP table.

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Ingredients

4 servings

For the salad

3 romaine lettuce hearts, leaves separated and torn into 2-inch pieces
Fresh Romaine Lettuce Organic Romaine Lettuce Simple Truth Organic™ Baby Romaine Lettuce Private Selection® Artisan Romaine Lettuce Gotham Greens Romaine Lettuce
See all

For the croutons

3 cups day-old bread, cut into ¾-inch cubes
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
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.
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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