Description
Easy Caesar Salad is loaded with crispy gluten free croutons and topped with a creamy Caesar dressing that is made with fat free Greek yogurt.
Ingredients
Units
Scale
- For the Croutons:
- 3 cups stale gluten free bread, cut into 1 inch cubes*
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- For the Dressing:
- 1/2 cup non fat, plain Greek yogurt
- Juice of 1/2 lemon
- 1 teaspoon smooth Dijon mustard
- 1 teaspoon anchovie paste (usually found by canned anchovies and sardines)
- 1 to 2 cloves garlic
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1/4 cup + 1 tablespoon extra virgin olive oil
- For the Salad:
- 2 heads of romaine lettuce, washed and dried really well
- 2 tablespoons freshly grated or shaved Parmesan cheese
- Other optional toppings:
- Kalamata olives
- Cooked chicken
- Cooked shrimp
Instructions
- For the croutons:
- If your bread isn’t stale, cut it into cubes and allow it to sit on the counter, uncovered for several hours, until hard. This step is optional, but I did find it helped the croutons to remain crispy for several days longer.
- Heat a large, heavy-bottomed skillet over medium high heat. NOTE: Depending on the size of your skillet you might need to work in batches with the croutons. Make sure not to overcrowd the pan; otherwise the croutons won’t crisp up. If you need to work in batches make sure to divide the butter, oil, and spices in half. Allow the butter to melt, add the oil and spices and stir to combine. Add the bread and toss to coat in the butter and oil.
- Allow the croutons to cook for about 10 minutes, stirring every 3 minutes. The croutons should be golden brown and crispy. Remove immediately, and allow to cool.
- For the Dressing:
- Add all of the ingredients to a blender or a mini chopper, as I used, and blend until well combined. Taste and adjust seasonings as needed. The consistency should be really thick but still pourable. If you need to thin it out a little add a little more olive oil.
- For the Salad:
- Tear the washed and dried romaine leaves into large, yet bite-sized chunks and place them in a serving bowl.
- Just before serving toss the dressing with the lettuce so that each lettuce is coated with the dressing. Top with the croutons and Parmesan cheese. Serve immediately.
- If you wish to turn this salad into a meal simply add cooked chicken or shrimp. I love adding Kalamata olives to my Caesar salad, too!
- If you are not serving the entire salad immediately then only wash as much lettuce as you want at a time and use as much dressing as needed. The dressing will keep in an airtight container in the fridge for up to 3 days. The croutons will keep in an airtight container lined with a paper towel, at room temperature for up to 4 days. Assemble just before serving to prevent soggy salads.
Notes
*I used Udi’s Gluten Free Bread. The bread held up very nicely and didn’t fall apart during the cooking process. The croutons also remained crispy after several days.
Prep time does not include the suggested time to allow the bread to sit out and become stale before making the croutons.
