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Classic Caesar Salad (gluten free, dairy free, egg free, soy free)

August 22, 2016 By Jessica

Caesar salad lovers rejoice!

Has it been way too long since you’ve had a caesar salad? A real caesar salad? Me too. This may not be the real thing but holy YUM is this close. You need this in your life, my friends.

If you think about it, there is really nothing original or unusual about a caesar salad yet it has been a popular starter since the 40’s. Some romaine lettuce leaves, dressing and cubed bread, yet when made with fresh garlic, crisp greens, and the right type of anchovy you have something extraordinary. This was one of my favorite salads way back when gluten and dairy were my so-called friends. And not something that can be made on-the-fly, you know. I tried. The catch: the dressing contains gluten, dairy, and egg. Oh right, that. 

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Years ago, I tried to recreate the dressing – because we all know this salad is NOTHING without the (heavily-doused parmesan) dressing – but it tasted more like a mustard dressing. Then tried again, and again. Some tasted like anchovy dressing, some with a little too much lemon, too little something … it wasn’t working. I let it go for awhile because sometimes the whole recreating recipes thing gets frustrating.

Dressing flops passed with time until we all had an urge for caesar salad so I went at it again – that time ran out of lemons and only had anchovy paste (always used anchovies in oil in the past since that’s what was in most cookbooks). I went with the flow and to my surprise, it was better than the last dozen attempts without my go-to. By the way, I never attempted this with raw egg, even before discovering my oldest son intolerance to egg.

Anchovy paste made a world of difference because it’s made with water, it lends a more delicate, sort of nutty flavor, without tasting overly fishy. Oil packed anchovy fillets are far stronger, if you like a stronger anchovy flavor then, by all means, use that. I used it for years but found it to always be too strong so I would add more mustard or mayo … running in circles trying to get it right. Also, fresh garlic cloves over my old garlic bulbs (and more of it) was a game changer.

Ever wonder why sometimes garlic cloves are so strong and overpowering while other times it’s mild? I did too and learned it’s due to how fresh the garlic is — the older the garlic the more it can protect you from vampires. So, no cloves from garlic bulbs with sprouting green stems because it will alter the flavor and dominate the dressing flavor as old garlic can do.

So please, do not fear the amount of garlic in here (or the anchovy for that matter, I’m not big on fishy tasting dressing either). If you do happen to have some older garlic sitting in the bottom drawer of the fridge, don’t throw it out, save them for sautéing vegetables where you can get away with it.

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I am thrilled to report this DOES have a strong parmesan taste, YASSSS, and super crispy seasoned croutons that are utterly addicting so you may want to make more than needed. Be sure to add the croutons last if you love ’em crispy, the acidity from the vinegar will soften them a bit – even after just 10 minutes (trust me). This is caesar salad as I remember.  But I realize, caesar salad lovers have their preferences – whether a lover of a strong garlic caesar, lean towards a stronger anchovy flavor, desire more acidity with a splash more vinegar – adjusting to your liking is easy.

Okay, now that I’ve shared this salad goodness I’m off with the kids to do some school supply shopping … school starts in two days!! Enjoy the day! xx J

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Caesar Salad (gluten free, dairy free, egg free, soy free)
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
No more wishing you can have Caesar salad again - this recipe will bring back those tasty memories without the gluten, dairy, and egg! A quick and easy recipe that everyone will love!
Jessica: From Jessica's Kitchen
Recipe type: salad
Serves: Serves 6 sides
Ingredients
  • Dressing:
  • 1 cup mayonnaise (I use ‘just mayo’ brand
  • 10 small cloves fresh garlic (about 3 tablespoons full)
  • 3 heaping tablespoons anchovy paste
  • 3 tablespoons sherry vinegar
  • 1 tablespoon GF spicy grain or dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed black pepper
  • Croutons:
  • Makes about 2 cups (save half for another time)
  • 4 slices gluten free dairy free bread*, crusts removed then cut into small cubes, about ½ inch - use crusts to make breadcrumbs
  • ½ teaspoon garlic powder
  • 2 teaspoons dried Italian seasoning herb blend
  • 2-3 tablespoons avocado oil, or other high-heat oil
  • Salad:
  • Romaine leaves (I used 6 Little Gem Lettuce variety left whole)
  • Croutons
  • *Note: I used Canyon Bakehouse White Sandwich bread here. For an egg-free salad, try Little Northern Bakehouse Millet and Chia Loaf bread or your favorite GFDF egg-free bread.
Preparation
  1. For the dressing:
  2. Add all the dressing ingredients into a blender or mini food processor and blend until smooth. Use about half of the salad. Transfer remaining into a jar for another time.
  3. Place the chopped or whole leaf lettuce leaves in a large enough bowl to easily mix in the dressing.
  4. Note: Be sure to dry the washed romaine well, the dressing won’t coat the leaves if they are wet. Pour dressing over the leaves, then gently toss and rub dressing into leaves to combine well, preferably by hand.
  5. Transfer to a serving dish then add in croutons. Do not add in advance as they will get soggy.
  6. Note: you can use any romaine variety, look for firm leaves that are freshest. I find the Little Gem Lettuce variety more tender in flavor that large heads of green romaine, and crunchier than the large bunches. They can be found at most health food stores, if not, romaine hearts are also mild in taste and are a good alternative, can be left whole or chopped to your liking.
  7. If using the large romaine heads, no need to toss by hand and simply adjust the amount of dressing, if desired.
  8. For the croutons:
  9. Preheat oven temperature to 400 degrees F. Line rimmed baking sheet with parchment paper. Transfer cut up cubes (crusts removed) onto a baking sheet, sprinkle with garlic powder, and Italian seasoning, then drizzle over with oil. Gently toss to combine and bake for 10 min. Watch the croutons as they can burn if left for more than 10 minutes. Set aside.
  10. Note: I find seasoning makes them taste more like croutons than toasted bread. If you have a toaster oven, it will give you the same results in less time.
3.5.3229

 

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gluten free dairy free recipes
recipe image
Recipes
Classic Caesar Salad - Gluten Free Dairy Free
Published On
2016-08-22
Preparation Time
15 min
Cook Time
10 min
Total Time
25 min
Average Rating
41star1star1star1stargray Based on 8 Review(s)

Filed Under: salads-dressings Tagged With: dairy-free, gluten-free, light and easy recipes, salads, side dishes, soy-free

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Comments

  1. Phyllis says

    August 22, 2016 at 12:31 pm

    its amazing that you can reproduce a dish that is so dairy into a dairy free version. It looks like the real deal. Guess what's on the menu tomorrow night? Thanks for sharing.
    Reply
    • Jessica says

      August 22, 2016 at 5:07 pm

      Thank you Phyllis. It wasn't easy but now we have, what I think, is a winner. Let me know how you like it!
      Reply
    • Dave says

      March 9, 2017 at 12:48 pm

      Is there egg in Mayonnaise?
      Reply
      • Jessica says

        March 9, 2017 at 1:12 pm

        No, the brand I use (Just Mayo) is egg free. The bread I use for croutons does contain egg. I use an egg-free, gf,df bread by Little Kitchen Bakehouse to make croutons for my oldest son. Hope that helps!
        Reply
  2. Sherri says

    August 22, 2016 at 1:02 pm

    Oh hell yes have I missed caesar salad. Making this tonight! Is anchovy paste available in supermarkets do you know? Thanks :)
    Reply
    • Jessica says

      August 22, 2016 at 5:08 pm

      Yes, it's commonly sold in supermarkets. Enjoy Sherri!
      Reply
  3. Jenna says

    August 22, 2016 at 3:39 pm

    This looks great! It's been many years since and bet you nailed it. Definitely will be giving this a try. Thanks!
    Reply
    • Jessica says

      August 22, 2016 at 5:10 pm

      Thanks so much Jenna for your loyalty and kind words. Yes, you must, it's really really good! :)
      Reply
  4. Lisa says

    August 22, 2016 at 7:03 pm

    I'm making this now and have garlic cloves that are larger than 3 tbs. Should I measure them in a tablespoon measure? If yes is that a heaping tablespoon? I am figuring 5 cloves but would like your opinion. Thanks!!
    Reply
    • Jessica says

      August 22, 2016 at 7:32 pm

      The tablespoon acts as a guide. If they are larger cloves then use about 3 tablespoons with a slight heap, or go with less at first. You can aways add more garlic to adjust the flavor if needed. It should have garlic flavor but not overpowering in garlic. Hope that helps Lisa. Enjoy and let me know how it turned out. :)
      Reply
  5. Monique says

    August 24, 2016 at 1:18 pm

    I saw this on pinterest and got excited to see a recipe without my daughter's allergies. I made it today and was surprised at how incredibly close it is to a caesar salad. We are hooked!!! Thank you for sharing!!!
    Reply
  6. Ivy says

    November 5, 2016 at 6:03 pm

    Came across your recipe on Pinterest searching for dairy free egg free caesar salad and now find the best dressing ever! Seriously cannot believe how it tastes like caesar as I remember it. Now stalking your other recipes! :)
    Reply
    • Jessica says

      November 8, 2016 at 10:56 am

      I know, I say that every time I make it. So happy you love it Ivy!
      Reply
  7. Lauren says

    February 7, 2018 at 2:59 pm

    How do you cook the croutons?
    Reply
    • Jessica says

      February 7, 2018 at 6:50 pm

      So weird that the crouton part of the recipe was deleted! I've inserted it back into the recipe - sorry about that. Hope you give it a try and let me know how you liked it...enjoy!
      Reply
  8. Andrea says

    April 13, 2019 at 7:20 pm

    Jessica, you are a magician. The Caesar salad tastes like the real deal. I don’t know how you do it, but it’s a big hit with my family.
    Reply
  9. Andrea says

    April 13, 2019 at 7:20 pm

    Jessica, you are a magician. The Caesar salad tastes like the real deal. I don’t know how you do it, but it’s a big hit with my family.
    Reply
  10. Kristina says

    July 20, 2019 at 5:09 am

    I’m a little disappointed after coming across this. I have a severe soy allergy so I was hoping to be able to finally have Cesar dressing. Mayo is not soy free. Even brands that don’t have soy still may contain soy and are not allergy safe.
    Reply
  11. Arevalo says

    November 27, 2019 at 12:33 am

    It's always such a pleasure to read posts created by real professionals. I am fed up with all that no-name, ghostwritten articles. That is why it was so nice to look at a compelling piece. I see the writer has floor knowledge it the topic in addition to some practical experience. This type of info is always more precious than copypasted blog articles ideas.
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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