Nutmeg Free Gluten Free Caesar Salad

Total time30 min

Prep time20 min

Cook time10 min

4.8

(27)

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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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