Gluten-Free Caesar Salad Recipe
By: Gillian on January 11, 2012
Caesar Cardini, an Italian chef, is generally assumed to have invented this dish in 1924. It remains popular today and, in restaurants, it is often created tableside for special effect. You can serve this gluten-free version of Caesar Salad as a side dish or you could add cut up pieces of cooked chicken as a main dish.
1/2 cup olive oil
1 tsp garlic powder, gluten-free
1 tsp onion powder, gluten-free
4 cups cubed (about 3/4-inch) day-old gluten-free bread
Pre-heat oven to 275 degrees F.
Mix the olive oil, garlic powder and onion powder together in a large mixing bowl. Add the bread cubes and toss with the dressing. Line a cookie sheet with parchment paper and place the bread cubes evenly. Bake for 1 hour or until bread cubes are golden brown. Cool and store in an air-tight container in the freezer.
4 Tbs lemon juice
7 Tbs chicken stock, gluten-free
2 tsp Dijon mustard
1 tsp salt
1/4 tsp dry mustard
1 egg yolk
Whisk together all the ingredients. Refrigerate for 1 hour. (N.B. Because this dressing contains raw egg yolk, it must be used immediately; discard any remaining).
1 romaine lettuce, leaves removed, washed and dried
6 anchovy fillets, drained and chopped
1 tsp garlic, minced
3 Tbs Parmesan cheese, grated
1 cup croutons
1 Tbs lemon juice
Mix the chopped anchovies and garlic into the dressing. Tear the lettuce leaves into bite-size pieces into a serving bowl. Pour half the dressing over the lettuce. Sprinkle with Parmesan cheese and add the croutons; toss together to coat with the dressing. Add the lemon juice and the rest of the dressing; toss again, and serve immediately.