Dairy Free Romaine Hearts with Caesar Dressing

Total time30 min

Prep time20 min

Cook time10 min

Dairy Free Romaine Hearts with Caesar Dressing

Crisp romaine hearts get halved lengthwise and piled onto a platter, ready to soak up a bold, garlicky dressing built from egg yolks, anchovies, lemon juice, Worcestershire, and Dijon, all whisked into a smooth, emulsified pour with a slow stream of olive oil. Warm, golden croutons made from crusty bread cubes tossed in olive oil and baked until deep and crunchy add the perfect contrast against the cool, crisp lettuce. Every forkful lands somewhere between creamy, tangy, and crunchy, with that classic savory depth Caesar salad is known for. Fresh lemon wedges on the side let you brighten each bite exactly to taste. It's a sharp, satisfying starter or light main that fits neatly into a dairy free spread without skipping any of the flavor payoff.

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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)
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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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