Gluten Free Caesar Salad
About FigFig 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 croutons
- 3 cups gluten free bread, cut into ¾-inch cubes
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp salt
For the dressing
- 2 pasteurized egg yolks
- 4 anchovy fillets, finely minced
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ⅓ cup parmesan cheese, finely grated
- salt and pepper, to taste
For the salad
- 2 large heads romaine lettuce, chopped into 1-inch pieces
- ¼ cup parmesan cheese, shaved or coarsely grated
Instructions
- 1
Preheat the oven to 375°F (190°C). Toss the gluten free bread cubes with 2 tbsp olive oil, garlic powder, and 1/4 tsp salt on a large baking sheet until evenly coated. Spread in a single layer and bake for 10–13 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 anchovy fillets, garlic, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and well combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!