Gluten-Free Classic Caesar Salad
Elevate your salad game with this **Gluten-Free Classic Caesar Salad**, a timeless favorite reimagined for gluten-free diets without sacrificing flavor. Crisp romaine hearts are paired with crunchy, golden-brown croutons made from gluten-free bread and a bold, creamy dressing featuring savory anchovy fillets, zesty Dijon mustard, and a hint of fresh lemon juice. The homemade dressing is naturally rich, thanks to egg yolks and grated Parmesan cheese, making every bite irresistibly decadent. Perfect as a refreshing starter or a satisfying main, this salad is a quick 25-minute recipe that brings gourmet flair to your table while staying gluten-free. Whether you’re entertaining guests or enjoying a light meal, this Caesar salad guarantees a burst of flavor in every forkful!
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Recipe Information
Ingredients
- 4 slices gluten-free bread
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 4 pieces anchovy fillets
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 2 units egg yolks
- 0.5 teaspoon black pepper, freshly ground
- 3 units romaine lettuce hearts
- to taste salt
Instructions
Preheat your oven to 375°F (190°C).
Cut the gluten-free bread slices into cubes to make croutons. Toss them with 2 tablespoons of olive oil and 1 clove of minced garlic. Spread the bread cubes evenly on a baking sheet.
Bake in the preheated oven for about 10 minutes or until the croutons are golden and crispy. Stir halfway through the baking time to ensure even cooking.
While the croutons are baking, prepare the dressing. In a small bowl, mash the anchovy fillets with the remaining garlic clove into a paste.
In a mixing bowl, whisk together the anchovy-garlic paste, Worcestershire sauce, Dijon mustard, lemon juice, and egg yolks until well combined.
Slowly drizzle in the remaining tablespoon of olive oil while whisking continuously until the dressing is emulsified and creamy.
Add the grated Parmesan cheese and black pepper to the dressing, whisking until smoothly incorporated. Taste and add salt if needed.
Wash and pat dry the romaine lettuce hearts, then tear them into bite-sized pieces. Place in a large salad bowl.
Add the croutons to the salad bowl over the lettuce.
Drizzle the prepared dressing over the top and toss the salad gently to coat the lettuce and croutons evenly.
Serve immediately for the best crunch and freshness, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 8702 mg | 378% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 14.1 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 1625 mg | 125% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
