Gluten Free Avocado Caesar Salad
Caesar salad is one of those classics that can feel completely off-limits once you start reading ingredient labels — store-bought dressings often sneak in wheat-based thickeners, and most croutons are an obvious no-go. This version solves both problems from scratch. The croutons are made by tossing cubed gluten free bread with olive oil, garlic powder, and salt, then baking until golden and genuinely crispy — no sad substitutes here. The dressing is a proper emulsified Caesar built from pasteurized egg yolks, minced anchovies, Dijon, Worcestershire, and a slow drizzle of olive oil, finished with finely grated Parmesan for that sharp, savory depth. Creamy avocado slices bring a richness that makes every forkful feel indulgent without adding a single ingredient you'd need to second-guess. Piled over crisp chopped romaine and finished with shaved Parmesan and a squeeze of lemon, this salad is bold, satisfying, and comes together in well under an hour. It serves four, which makes it just as fitting for a weeknight dinner as it is for a casual gathering where you want to impress without the stress.
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Learn more →Ingredients
4 servings
For the croutons
- 3 oz gluten free bread, cut into ¾-inch cubes (about 2 cups)
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the dressing
- 2 pasteurized egg yolks
- 4 anchovy fillets, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ⅓ cup finely grated parmesan cheese
- salt and pepper, to taste
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- 2 ripe avocados, pitted, peeled, and sliced
For serving
- ¼ cup shaved parmesan cheese
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tbsp olive oil, garlic powder, and 1/4 tsp salt on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until golden and crisp. Set aside to cool.
- 2
In a small mixing bowl, whisk together the pasteurized egg yolks, minced anchovies, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and combined.
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