Red Meat Allergy Friendly Mediterranean Caesar Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the croutons
- 3 tbsp olive oil
- 3 cups day-old crusty bread, cut into ¾-inch cubes
- ¼ tsp kosher salt
For the dressing
- 2 pasteurized egg yolks
- 3 anchovy fillets, finely minced
- 1 small garlic clove, finely grated
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ cup olive oil
- ¼ cup finely grated parmesan cheese
- ¼ tsp black pepper
For the salad
- 2 large romaine lettuce hearts, chopped into 1-inch pieces
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and sliced into thin strips
- ¾ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, torn (optional)
For serving
- ¼ cup shaved parmesan cheese, for serving (optional)
Can be omittedshaved parmesan
Chef's tipMatch 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 400°F (205°C). Toss the bread cubes with 3 tbsp olive oil and 1/4 tsp kosher salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout.
- 2
In a small mixing bowl, whisk together the pasteurized egg yolks, minced anchovies, grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and uniform.
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