Gluten-Free Classic Caesar Salad with Homemade Croutons and Dressing
Elevate your salad game with this *Gluten-Free Classic Caesar Salad with Homemade Croutons and Dressing*. This recipe puts a flavorful twist on the beloved Caesar salad by delivering bold, fresh tastes in a completely gluten-free format. Crunchy, oven-toasted gluten-free croutons pair perfectly with crisp Romaine lettuce, while the creamy, zesty homemade dressing—featuring hints of garlic, lemon, Dijon mustard, Parmesan cheese, and umami-rich anchovies—ties it all together. Ready in just 30 minutes, this salad is a crowd-pleasing option for gluten-free eaters and anyone who appreciates a well-balanced, restaurant-quality dish. Perfect for a light lunch or as a starter for dinner parties, each bite is packed with irresistible flavor. Give your classic Caesar cravings a healthy spin without sacrificing taste!
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Recipe Information
Ingredients
- 4 slices Gluten-free bread
- 5 tablespoons Extra virgin olive oil
- 2 cloves Garlic cloves, minced
- 2 hearts Romaine lettuce
- 1 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 3 fillets Anchovy fillets, minced
- 1 large Pasteurized egg yolk
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Cut the gluten-free bread slices into 1-inch cubes.
In a large mixing bowl, toss the bread cubes with 3 tablespoons of olive oil and half of the minced garlic, ensuring an even coating.
Spread the coated bread cubes on a baking sheet in a single layer.
Bake the croutons in the preheated oven for about 10 minutes or until they are golden brown and crispy, stirring halfway through. Remove from the oven and set aside to cool.
While the croutons are baking, prepare the salad dressing. In a medium bowl, combine the remaining garlic, lemon juice, Dijon mustard, minced anchovy fillets, egg yolk, Worcestershire sauce, salt, and black pepper.
Gradually whisk in the remaining 2 tablespoons of olive oil until the mixture is smooth and emulsified. Taste and adjust seasoning if necessary. Set the dressing aside.
Chop the Romaine lettuce into bite-sized pieces and rinse thoroughly under cold water. Spin or pat dry with paper towels.
In a large salad bowl, combine the prepared Romaine lettuce with the homemade croutons and half of the grated Parmesan cheese.
Drizzle the salad with the prepared dressing and toss until the lettuce and croutons are evenly coated.
Serve immediately, garnished with the remaining Parmesan cheese.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 14.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1471 mg | 113% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2597 mg | 55% | |
*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.
