The Caesar Salad I’m Obsessed With Recipe

Introduction

This Caesar Salad combines crisp romaine lettuce with homemade garlicky breadcrumbs and a creamy, tangy dressing. It’s a fresh take on a classic favorite that’s easy to prepare and perfect for any meal.

Ingredients

• 3 slices of Canyon House Gluten Free bread (110 grams)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large head romaine lettuce, or 2 small heads, OR 2-3 romaine lettuce hearts, cut into any size piece you like, washed and dried*
• 1/3 cup grated parmesan cheese (optional – a dairy free parmesan can be used here!)
• Fresh cracked black pepper, to taste
• About 1/3 cup Caesar Salad Dressing, more or less as desired
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 large clove of garlic, grated using a microplane or very finely chopped
• 1 teaspoon Dijon or whole grain mustard
• 1 teaspoon coconut aminos or tamari (or 1/2 teaspoon anchovy paste)
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Cut or tear the bread into 2-inch pieces and pulse them in a food processor until crumbly. Aim for a texture between coarse and fine for the best crispy bits.
2. Step 2: Spread the breadcrumbs on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with garlic powder, kosher salt, and black pepper. Toss well to coat evenly.
3. Step 3: Bake the breadcrumbs for 10-13 minutes, stirring halfway through at about 6 minutes. Watch closely near the end to avoid burning. They are done when golden brown and dry to the touch. Remove and let cool.
4. Step 4: While the breadcrumbs bake, whisk together the dressing ingredients: mayonnaise, lemon juice, grated garlic, mustard, coconut aminos or tamari (or anchovy paste), olive oil, kosher salt, and black pepper. Adjust salt and pepper to taste.
5. Step 5: Place the cut and dried romaine lettuce in a large bowl, filling it about halfway to three-quarters full to allow tossing.
6. Step 6: Drizzle the Caesar dressing over the lettuce along with about 1/4 cup grated parmesan cheese, reserving the rest for garnish. Toss gently to coat evenly.
7. Step 7: Transfer the salad to a serving bowl or platter. Just before serving, sprinkle the toasted breadcrumbs on top along with fresh cracked black pepper and the remaining parmesan cheese.
8. Step 8: Serve immediately to enjoy the contrast of creamy dressing and crunchy breadcrumbs.

Tips & Variations

• To keep the breadcrumbs crispy, add them to the salad right before serving rather than earlier.
• For a dairy-free option, use a plant-based parmesan substitute or omit the cheese entirely.
• Try adding grilled chicken or shrimp to make this salad a complete meal.
• If you don’t have a food processor, tear the bread very finely by hand for the breadcrumbs.

Storage

Store any leftover salad without the breadcrumbs in an airtight container in the refrigerator for up to 2 days. Keep the toasted breadcrumbs separate at room temperature to maintain crispness. Reheat breadcrumbs briefly in a hot oven or toaster oven to restore crunch before serving. The dressing can be kept refrigerated for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of gluten-free?

Yes, regular bread works perfectly fine for the breadcrumbs if gluten is not a concern.

How do I make the dressing without anchovy paste?

Simply substitute anchovy paste with coconut aminos or tamari for a similar umami flavor, or omit entirely for a milder dressing.

The Caesar Salad I’m Obsessed With Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

A deliciously crispy and flavorful Caesar Salad featuring homemade garlic parmesan gluten-free breadcrumbs, a tangy and creamy Caesar dressing, and fresh romaine lettuce. This recipe offers a gluten-free and dairy-free option with an easy-to-make dressing and perfectly toasted breadcrumbs to elevate your salad experience.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Breadcrumbs

• 3 slices Canyon House Gluten Free bread (110 grams)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Salad

• 1 large head romaine lettuce, or 2 small heads, or 2–3 romaine hearts, cut into any size piece, washed and dried
• 1/3 cup grated parmesan cheese (optional – dairy free parmesan can be used)
• Fresh cracked black pepper, to taste

For the Caesar Salad Dressing

• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 large clove garlic, grated or finely chopped
• 1 teaspoon Dijon or whole grain mustard
• 1 teaspoon coconut aminos or tamari (or 1/2 teaspoon anchovy paste)
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Make the breadcrumbs: Preheat the oven to 350°F (175°C). Cut or tear the gluten-free bread into 2-inch pieces and pulse in a food processor until crumbly but not too fine. Spread crumbs on a baking sheet and drizzle with 1 tablespoon olive oil, sprinkling garlic powder, kosher salt, and black pepper over. Toss well to coat evenly.
2. Bake the breadcrumbs: Spread the breadcrumbs out in a thin, even layer. Bake for 10-13 minutes, stirring once halfway through (after about 6 minutes) to ensure even browning. Watch carefully near the end to avoid burning. They are done when golden brown and dry to the touch. Remove from oven, season with a little more kosher salt if desired, and let cool.
3. Prepare the dressing while breadcrumbs bake: In a small bowl, whisk together mayonnaise, lemon juice, grated garlic, mustard, coconut aminos (or tamari/anchovy paste), olive oil, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
4. Prepare the lettuce: Wash and thoroughly dry the romaine lettuce pieces. Place them into a large bowl that is only about half to three-quarters full to allow for easy tossing.
5. Dress the salad: Drizzle about 1/3 cup of Caesar dressing over the romaine and add approximately 1/4 cup grated parmesan cheese if using. Toss gently but thoroughly until the lettuce is evenly coated. Reserve any leftover dressing in the refrigerator for another use.
6. Serve the salad: Transfer the dressed salad to a serving bowl or platter. Top with toasted breadcrumbs (add right before serving to keep them crispy), freshly cracked black pepper, and the remaining parmesan cheese. Serve immediately and enjoy!

Notes

• You can adjust the breadcrumb texture by pulsing the bread more or less in the food processor to your preference.
• If avoiding dairy, use a dairy-free parmesan alternative or omit it entirely.
• Adding breadcrumbs right before serving keeps them crispy rather than soggy.
• Leftover dressing can be stored in the refrigerator for up to 3 days.
• Romaine lettuce should be thoroughly dried to ensure the dressing coats well.

Keywords: Caesar Salad, Gluten Free Salad, Homemade Caesar Dressing, Gluten Free Breadcrumbs, Easy Salad Recipe, Healthy Salad