High Fructose Corn Syrup Free Gluten Free Avocado Caesar Salad
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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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