Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

This gluten-free recipe from Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. It was a huge hit at our GFF Magazine Dream Dining Series event in 2018, and will be a winner in your home, too. Note: this recipe calls for roasted garlic, so plan accordingly.

Servings 4

Ingredients

FOR THE SALAD:

  • 3 egg yolks
  • teaspoons anchovy paste
  • 3 cloves oven-roasted garlic chopped
  • ½ clove garlic germ removed, finely minced
  • 2 teaspoons gluten-free Dijon mustard
  • ½ teaspoon gluten-free Worcestershire sauce
  • ½ cup plus 3 tablespoons vegetable oil such as grapeseed
  • 2 tablespoons fresh lemon juice plus more for serving
  • ½ cup finely grated Parmesan cheese plus more for serving
  • Kosher salt and freshly ground pepper
  • Distilled white vinegar
  • 4 to 6 romaine hearts depending on size, chopped

FOR THE GARLIC CROUTONS:

  • 1 Schär Gluten Free Baguette or other gluten-free baguette sliced on a diagonal into long, thin slices
  • Good-quality olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1 clove garlic

Instructions

  1. Make the dressing: In a food processer, combine the egg yolks, anchovy paste, roasted and raw garlic, mustard, and Worcestershire sauce and process until combined and smooth. Slowly drizzle in the vegetable oil to emulsify. After all the oil is incorporated, add the lemon juice and cheese. Season to taste with salt, pepper, and vinegar. Set the dressing aside.

  2. Make the croutons: Preheat the broiler on high with the baking rack 6 inches from the heat. Liberally brush the bread slices with the olive oil and season with salt and pepper. Grill or broil until golden brown and crusty on each side, 1 to 3 minutes per side. Rub with the garlic clove.

  3. In a large bowl, season the lettuce with salt and pepper. Liberally apply the dressing and toss to work into each crevice of lettuce. Add more lemon juice and Parmesan cheese, if desired. Divide the salad among 4 to 6 plates and serve with a garlic crouton.

Photography James Collier