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The Caesar Salad I’m Obsessed With Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/the-caesar-salad-im-obsessed-with-recipe/