Alpha Gal Friendly Romaine Hearts with Caesar Dressing

Total time30 min

Prep time20 min

Cook time10 min

Alpha Gal Friendly Romaine Hearts with Caesar Dressing

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Ingredients

4 servings

For the salad

2 romaine hearts, halved lengthwise

For the croutons

3 cups cubed crusty bread (about ¾-inch pieces)
Izzio Artisan Bakery San Francisco Style Sourdough Bread, 24 oz BREADSMITH BREAD SOURDOUGH SLICED
Bonanza Sourdough Bread, 20.4 oz
Truckee Sourdough Company Sliced Sour Round Bread Fano Bread Sourdough
See all
3 tbsp olive oil
¼ tsp kosher salt
¼ tsp black pepper

For the dressing

2 pasteurized egg yolks
3 anchovy fillets, finely minced
2 garlic cloves, finely grated
2 tbsp fresh lemon juice
1 tsp worcestershire sauce
1 tsp dijon mustard
½ cup olive oil
½ cup finely grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
kosher salt and black pepper, to taste

For serving

shaved parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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.
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout.
2
While the croutons bake, make the dressing. In a large mixing bowl, whisk together the pasteurized egg yolks, minced anchovies, grated garlic, lemon juice, Worcestershire sauce, and Dijon mustard until smooth and slightly thickened, about 1 minute.

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