Soy-Free Classic Caesar Salad with Homemade Croutons and Dressing
Indulge in the timeless flavor of a Soy-Free Classic Caesar Salad with Homemade Croutons and Dressing—a healthier, allergen-friendly twist on the beloved classic. This recipe features crisp romaine lettuce tossed with a velvety, anchovy-rich Caesar dressing made from scratch, free of soy-based ingredients. Perfectly golden, oven-baked croutons crafted from a French baguette bring satisfying crunch to every bite, while freshly grated Parmesan elevates the dish with its nutty, savory notes. From preparing the tangy, emulsified dressing to achieving crouton perfection, this salad is a testament to simple techniques yielding extraordinary flavor. Ideal for a light lunch or a side dish at dinner parties, it’s a fresh and elegant option guaranteed to impress your guests!
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 0.5 loaf French baguette
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly cracked black pepper
- 2 cloves Garlic
- 4 pieces Anchovy fillets
- 1 large Egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 0.5 cup Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Cut the half loaf of French baguette into 1-inch cubes.
In a bowl, toss the bread cubes with 2 tablespoons of extra-virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly cracked black pepper.
Spread the coated bread pieces on a baking sheet in a single layer and bake for 10-12 minutes until browned and crispy, stirring halfway through.
While the croutons bake, prepare the Caesar dressing by mincing 2 garlic cloves and 4 anchovy fillets together to form a paste.
In a medium bowl, combine the anchovy-garlic paste with 1 egg yolk, 1 teaspoon of Dijon mustard, and 2 tablespoons of lemon juice. Whisk until smooth.
Pour in the remaining 2 tablespoons of olive oil slowly while whisking constantly until the dressing thickens and emulsifies.
Stir in 0.5 cup of grated Parmesan cheese and season with the remaining 0.5 teaspoon of black pepper.
Chop the romaine hearts into bite-sized pieces, rinse, and dry thoroughly.
In a large salad bowl, combine the chopped romaine with the dressing, tossing gently to coat every piece.
Add the homemade croutons and a bit of additional Parmesan cheese if desired. Toss again to combine.
Serve immediately for the freshest taste and crispest texture.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 7990 mg | 347% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.6 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 1188 mg | 91% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2949 mg | 63% | |
*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.
