Caesar Salad (gluten free, dairy free, egg free, soy free)
Prep time
Cook time
Total time
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!
Recipe type: salad
Serves: Serves 6 sides
  • 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.
  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.
Recipe by From Jessica's Kitchen at