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.
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.
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.
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.