Gluten Free Caesar Salad

Total time30 min

Prep time20 min

Cook time10 min

4.8

(27)

Caesar salad is one of those classics that feels almost impossible to recreate safely at home when you're avoiding gluten — between store-bought dressings loaded with hidden thickeners and croutons made from regular bread, the risks add up fast. This version solves all of that without cutting any corners on flavor. The croutons are made from gluten free bread cubes tossed in olive oil, garlic powder, and salt, then baked until genuinely golden and crisp — no sad, spongy substitutes here. The dressing is the real star: a from-scratch emulsion of pasteurized egg yolks, finely minced anchovies, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and a slow drizzle of olive oil that comes together thick, glossy, and deeply savory. Finely grated Parmesan gets stirred right into the dressing, and more is shaved on top for that extra salty, nutty finish. Piled over crisp chopped romaine and served immediately, this is the kind of salad that makes four people genuinely excited to eat their greens. Once you've made the dressing yourself, you'll never go back to the bottle.

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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.

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