Updated: Feb 22, 2019
Caesar salad dressing is normally made with mayonnaise, parmesan cheese and bread but this version is egg free, lactose free and gluten free (using my gluten free bread recipe for the croutons.) Once made it will keep for 4-5 days in the fridge.
Ingredients for the dressing
3 garlic cloves
1 teaspoon of freshly ground black pepper
1 heaped teaspoon of dijon mustard
5 tablespoons of freshly squeezed lemon juice (about 1.5 lemons)
2 tablespoons sherry vinegar
7 tablespoons extra virgin olive oil
35g of lactose free cheddar cheese
Pinch of salt
Ingredients for the croutons
1 slice of gluten free bread (check out my bread recipe if you want to make it yourself)
A splash of olive oil
Pinch of salt
Chop the garlic and anchovies and bash them in a pestle mortar with the black pepper until you get a smooth paste.
Transfer your paste to a bowl, and add dijon mustard, lemon juice, and sherry vinegar.
Whisk to mix them. Then slowly add the extra virgin olive oil whilst whisking at the same time.
Finely grate the lactose free cheddar cheese, and mix that in.
Season with a pinch of salt.
To make the croutons chop up the gluten free bread into bite sized pieces, and drizzle with olive oil, and sprinkle with a pinch of salt.
Bake the gluten free croutons in the oven for 20 mins at 190C until crispy. Alternatively, if you are short of time you can pan fry your croutons for a few minutes on the hob. However they are better done in the oven.
Serve the dressing and croutons with a salad
Store the rest of the dressing in an airtight container in the fridge. It should keep for about 4-5 days.