Salada Caesargf Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.

In a large bowl, toss the gluten-free bread cubes with 2 tbsp extra-virgin olive oil, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper until evenly coated.

Spread bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool; croutons will crisp further as they cool.

In a medium bowl, mash the 4 minced anchovy fillets with the 2 minced garlic cloves using the back of a spoon or a fork to form a paste.

Add 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp gluten-free Worcestershire sauce, 3 tbsp fresh lemon juice, and 1 tsp red wine vinegar to the anchovy-garlic paste. Whisk until smooth.

Slowly whisk in 2 tbsp extra-virgin olive oil to slightly loosen and emulsify the dressing. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt or pepper as desired. If you prefer a thinner dressing, whisk in 1–2 tsp water.

Wash and thoroughly dry the Romaine lettuce leaves. Tear or chop into bite-sized pieces and place into a large salad bowl (about 6 cups packed).

Add optional 1 cup halved cherry tomatoes if using.

Pour about 1/2 cup of the Caesar dressing over the lettuce (you can add more to taste). Toss gently but thoroughly so leaves are evenly coated.

Add half to three-quarters of the grated Parmesan (about 1/2 to 3/4 cup) and toss lightly again.

Scatter the cooled gluten-free croutons over the dressed salad, and sprinkle remaining Parmesan on top.

Serve immediately with extra dressing on the side. Garnish with a grind of fresh black pepper to taste.