Low FODMAP Romaine Hearts with Caesar Dressing

Total time30 min

Prep time20 min

Cook time10 min

Low FODMAP Romaine Hearts with Caesar Dressing

Crisp romaine hearts get piled high with a rich, creamy Caesar dressing whisked from pasteurized egg yolks, briny minced anchovies, a squeeze of fresh lemon juice, and plenty of finely grated Parmesan for that classic salty depth. The dressing emulsifies into a glossy, spoon-coating texture that clings beautifully to every leaf, while warm, golden croutons add crunch on top. A scatter of shaved Parmesan and a lemon wedge on the side finish it off with brightness and extra savory punch. It's a steakhouse-style salad that comes together fast and eats like something special, and it's a solid pick for a Low FODMAP table. Each bite balances crisp, cool lettuce against warm, crunchy topping and that tangy, umami-rich dressing — simple ingredients doing a lot of flavor work.

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Ingredients

4 servings

For the salad

2 romaine hearts, halved lengthwise
Fresh Romaine Lettuce Organic Romaine Lettuce Simple Truth Organic™ Baby Romaine Lettuce Private Selection® Artisan Romaine Lettuce Gotham Greens Romaine Lettuce
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For the croutons

3 cups cubed crusty bread (about ¾-inch pieces)
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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
kosher salt and black pepper, to taste

For serving

shaved parmesan cheese, for serving (optional)
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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