Dairy Free Gluten Free Caesar Salad

Total time30 min

Prep time20 min

Cook time10 min

Crisp romaine gets tossed in a bold, garlicky dressing built on egg yolks, anchovies, lemon juice, and a punch of Dijon and Worcestershire, all emulsified with olive oil until thick and glossy. The croutons are the real showstopper here — toasted bread cubes seasoned with garlic powder and baked until golden and crackling, adding that essential crunch to every forkful. Fresh lemon juice keeps the whole thing bright, while the anchovy and garlic give it that deep, savory backbone Caesar salad is known for. This version comes together fast, with a homemade dressing you control from start to finish, so there's no mystery about what's going into your bowl. It's a satisfying, restaurant-quality salad that fits neatly into a dairy free spread without skipping a beat.

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Ingredients

4 servings

For the croutons

3 cups gluten free bread, cut into ¾-inch cubes
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
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
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

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.

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