Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts Caesar salad and croutons.
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Romaine, gluten-free bread croutons and a Parmesan-anchovy dressing.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
No flour is needed. Use a pasteurized egg yolk for the uncooked dressing. The croutons use two tablespoons of olive oil; the dressing has its own separate half-cup of oil. Check the bread, Worcestershire sauce, anchovy paste and mustard labels.
For uncooked dressings, use pasteurized eggs as advised by the FDA.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 375°F (190°C). Toss your gluten-free bread cubes with 2 tablespoons of olive oil and a pinch of salt. Spread them evenly on a baking sheet and bake for about 10 minutes, or until golden and crisp, tossing halfway through for even browning.
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2Make the Dressing Base In a medium bowl, whisk together the pasteurized egg yolk, lemon juice, Dijon mustard, anchovy paste, minced garlic, and gluten-free Worcestershire sauce until smooth and creamy.
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3Add Parmesan and Oil Whisk in the freshly grated Parmesan cheese. Slowly drizzle in the 1/2 cup of extra-virgin olive oil while whisking vigorously to emulsify the dressing. Season with salt and pepper to taste.
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4Prepare the Romaine Wash and chop the romaine lettuce into bite-sized pieces. Dry thoroughly with a salad spinner or clean kitchen towel to ensure the dressing sticks well.
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5Assemble the Salad In a large bowl, toss the romaine with the dressing until evenly coated. Add the homemade gluten-free croutons and toss gently to combine.
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6Serve Immediately Serve the salad right away to enjoy the crisp croutons and fresh flavors. Top with extra Parmesan if desired.
Food handling and leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. These are general handling limits, not a tested texture or shelf-life claim for this recipe. See USDA leftover guidance.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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