Yeast Free Classic Caesar Salad

Total time32 min

Prep time20 min

Cook time12 min

4.5

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Chef's tip
If the recipe relies on dry or stale bread, toast fresh slices briefly first.
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
Chef's tip
Use the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!