I used to love caeser salad growing up but I hit a certain age where my seafood allergy started to get more severe to the point where I would notice even when I consumed even the tiniest amounts of it...aka the small amount of anchovy in caeser salad dressing. There are NO anchovies in this recipe - I know that's not traditional but I gotta do what I gotta do to accommodate my food allergies. I did add caper brine to the dressing though to give it an extra salty, briny flavor.
Homemade croutons are a game changer. First of all, you can make them as big as you want and second of all, since they're homemade you don't have to worry about any additives or preservatives. I discovered Bread Srsly GF Sourdough Bread last year and that's what I used to make the croutons so this recipe doesn't contain any gluten!! I always keep a loaf of their sourdough in my freezer and I loveeee to make croutons and breadcrumbs with it.
A few tips: make sure you use freshly grated parmigiano-reggiano cheese instead of just parmesan, makes a big difference, I think! Plus, the cheese looks prettier if you grate it yourself instead of just trying to sprinkle the fake powdery stuff on top. If you follow a plant based diet, I would suggest using vegan parmesan cheese (I like Violife) and vegan mayo! Super easy to swap these in to make it all vegan, especially since there's no anchovy.
What you need
For the breadcrumbs:
What to do
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