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Gluten-Free Caesar Salad

Gluten-Free Caesar Salad with Homemade Croutons Delight

This Gluten-Free Caesar Salad features homemade croutons and a rich dressing for a delightful side or main dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Crisp Romaine Lettuce Use hearts of romaine for added crunch.
  • 1 loaf Gluten-Free Baguette Substitute with any gluten-free bread for variety.
For the Croutons
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 teaspoon Kosher Salt Enhances flavor; adjust to taste.
For the Dressing
  • 2 fillets Anchovy Provides classic Caesar flavor depth.
  • 2 cloves Garlic Use roasted garlic for a milder taste.
  • 3 tablespoons Lemon Juice Substitute with lime juice if desired.
  • 1 tablespoon Dijon Mustard You can use yellow mustard as an alternative.
  • 1/2 cup Mayonnaise Opt for vegan mayo for an egg-free option.
  • 1 tablespoon Gluten-Free Worcestershire Sauce Check for gluten-free certification.
  • 1/2 cup Grated Parmesan Cheese Substitute with nutritional yeast for a vegan option.
  • 1 pinch Pepper Adjust based on your preference.
  • 2 tablespoons Water Used to adjust the consistency of the dressing.

Equipment

  • Oven
  • Blender
  • salad bowl
  • baking sheet
  • Airtight Container

Method
 

Step-by-Step Instructions for Gluten-Free Caesar Salad
  1. Preheat your oven to 375°F (190°C). While it heats, cut a gluten-free baguette into cubes, then toss them in a bowl with olive oil and a sprinkle of kosher salt. Spread the coated bread cubes evenly on a baking sheet. Bake for about 10 minutes, watching for the croutons to turn golden; a slight softness in the center is perfect.
  2. In a blender, combine anchovy, garlic, fresh lemon juice, Dijon mustard, mayonnaise, gluten-free Worcestershire sauce, grated Parmesan cheese, salt, pepper, and a splash of water. Blend until smooth and creamy, adjusting water as needed for your desired consistency. Transfer the dressing to a sealed container and refrigerate until serving.
  3. Chop the crisp romaine lettuce into bite-sized pieces. In a large salad bowl, toss the romaine with just enough Caesar dressing to coat the leaves lightly. Top the salad with your golden croutons and a sprinkle of extra Parmesan if desired.
  4. Serve the salad immediately after assembling for peak freshness and flavor. Feel free to add grilled chicken or shrimp on top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 40mgSodium: 700mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 2500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Dress the salad just before serving to maintain the romaine's crunch. Store leftover dressing in an airtight container for up to five days.

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