Rye Free Gluten Free Avocado Caesar Salad

Total time30 min

Prep time20 min

Cook time10 min

Rye Free Gluten Free Avocado Caesar Salad

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Ingredients

4 servings

For the croutons

3 oz gluten free bread, cut into ¾-inch cubes (about 2 cups)
Schär Gluten-Free Artisan Baker Multigrain Bread Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Canyon Bakehouse Gluten Free Country White 100% Whole Grain Bread Canyon Bakehouse Gluten Free Ancient Grain 100% Whole Grain Bread, 15 oz Udi's Gluten Free Soft White Sandwich Bread
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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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