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gluten free caesar salad

Gluten Free Caesar Salad

Tammy OverhoffTammy Overhoff
Is caesar salad gluten free? This gluten free caesar salad is and it will rival anything you can get at a restaurant! Delicious creamy gluten free caesar dressing coats crisp romaine lettuce and garlicky homemade gluten free croutons with freshly grated parmesan cheese.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course dinner, lunch, Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 4 people
Calories 450 kcal

Equipment

  • Large Mixing Bowls
  • baking sheet
  • Blender or food processor

Ingredients
  

Gluten Free Croutons

  • 1 loaf Gluten Free Baguette I like Schar GF baguette
  • 1 teaspoon homemade Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup extra virgin olive oil

Gluten Free Caesar Dressing

  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons anchovy paste
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely minced garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan Cheese

Caesar Salad

  • 5 cups chopped romaine lettuce cleaned and dry.
  • shredded Parmesan Cheese.

Instructions
 

  • Start with making the croutons. Preheat the oven to 350 degrees. If you can, I suggest making the croutons at least a day in advance or, at minimum, a couple of hours. You don't want to put hot croutons in your caesar salad.
  • Slice the bread into 1-inch cubes and place it into a large mixing bowl. You'll get between 4- 5 cups of bread.
  • Add half of the olive oil and Italian seasoning to the bread and stir until combined.
  • Pour in the rest of the oil and seasoning and mix again. Use your hands to lightly push the bread into the sides of the bowl to soak up every last bit of oil and seasoning.
  • Spread the bread cubes onto a large baking sheet, making sure the bread cubes are not overcrowded and in an even layer.
  • Bake for 15-20 min or until toasted and firm.
  • Let the croutons cool completely before using them in the salad.
  • Next, make the caesar dressing. The dressing can be made the day you plan to eat the salad.
  • Start by boiling the eggs. Fill a medium saucepan with water and cook over medium-high heat until it's boiling.
  • Place the two eggs in boiling water and cook for 14 minutes.
  • Remove the eggs from the pot and place them into an ice bath.
  • After the eggs have cooled, remove the shells, remove the yolk from the eggs, and set them aside. Discard the egg whites.
  • Place the egg yolks, anchovy paste, lemon juice, red wine vinegar, and dijon mustard into a blender or food processor. Blend on low for 10 seconds and then slowly pour in the olive oil until combined.
  • Add the parmesan cheese and give it a couple more pulses.
  • Put together the caesar salad. Place 4-5 cups of chopped romaine lettuce and 1 - ½ cups of croutons into a large bowl.
  • Drizzle on the desired amount of caesar dressing and toss until the lettuce and croutons are coated with the dressing.
  • Sprinkle freshly grated parmesan cheese over the top and serve.

Notes

Cooking tips
  • Make sure the romaine leaves are clean and completely dry
  • You can make one big salad or individual salads.
  • If the dressing is thick, blend in extra olive oil or a splash of water to thin it out.

Nutrition

Calories: 450kcalCarbohydrates: 5gProtein: 7gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 92mgSodium: 619mgPotassium: 245mgFiber: 2gSugar: 1gVitamin A: 5320IUVitamin C: 4mgCalcium: 126mgIron: 2mg
Keyword gluten free caesar salad, gluten free caesar salad recipe
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