caesar salad Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:52:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg caesar salad Archives | GFF Magazine https://gffmag.com 32 32 Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/ https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/#respond Mon, 20 Jul 2020 20:14:00 +0000 https://gffmag.com/?p=214090 Read More]]> Easy to make with a thick, creamy restaurant-quality dressing, this gluten free Caesar salad is what we always wish a Caesar will be when we order it. With this secret recipe from Los Angeles’s famously over-the-top restaurant Barton G.’s, you can make your own epic, fresh, luscious, and lemony Caesar salad anytime. 

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Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

This gluten-free recipe from restaurant Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. You can garnish it with anchovies, as shown here, but you can also skip it if preferred. Note: this recipe calls for roasted garlic, so plan accordingly.
Servings 4
Calories 534kcal

Ingredients

FOR THE SALAD:

  • 3 egg yolks
  • 1½ teaspoons anchovy paste
  • 3 cloves oven-roasted garlic chopped
  • ½ clove garlic germ removed, finely minced
  • 2 teaspoons gluten-free Dijon mustard
  • ½ teaspoon gluten-free Worcestershire sauce
  • ½ cup plus 3 tablespoons vegetable oil such as grapeseed
  • 2 tablespoons fresh lemon juice plus more for serving
  • ½ cup finely grated Parmesan cheese plus more for serving
  • Kosher salt and freshly ground pepper
  • Distilled white vinegar
  • 4 to 6 romaine hearts depending on size, chopped

FOR THE GARLIC CROUTONS:

  • 1 Schär Gluten Free Baguette or other gluten-free baguette sliced on a diagonal into long, thin slices
  • Good-quality olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 1 clove garlic

Instructions

  • Make the dressing: In a food processer, combine the egg yolks, anchovy paste, roasted and raw garlic, mustard, and Worcestershire sauce and process until combined and smooth. Slowly drizzle in the vegetable oil to emulsify. After all the oil is incorporated, add the lemon juice and cheese. Season to taste with salt, pepper, and vinegar. Set the dressing aside.
  • Make the croutons: Preheat the broiler on high with the baking rack 6 inches from the heat. Liberally brush the bread slices with the olive oil and season with salt and pepper. Grill or broil until golden brown and crusty on each side, 1 to 3 minutes per side. Rub with the garlic clove.
  • In a large bowl, season the lettuce with salt and pepper. Liberally apply the dressing and toss to work into each crevice of lettuce. Add more lemon juice and Parmesan cheese, if desired. Divide the salad among 4 to 6 plates and serve with a garlic crouton.

Nutrition

Calories: 534kcal | Carbohydrates: 38g | Protein: 15g | Fat: 37g | Saturated Fat: 26g | Cholesterol: 159mg | Sodium: 709mg | Potassium: 399mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10145IU | Vitamin C: 8mg | Calcium: 251mg | Iron: 4mg

Photography James Collier

]]> https://gffmag.com/barton-g-s-lemony-caesar-salad-with-gluten-free-garlic-croutons-recipe/feed/ 0 White Caesar Salad Recipe https://gffmag.com/white-caesar-salad-recipe/ https://gffmag.com/white-caesar-salad-recipe/#respond Tue, 30 Jan 2018 16:31:05 +0000 https://gffmag.com/?p=207685 Read More]]>
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This show-stopping salad by our friends at San Francisco's amazing Foreign Cinema restaurant celebrates winter greens and one of the best Caesar dressings we’ve had. If escarole isn’t available, sub radicchio. Or just go with good old romaine, if you like. Don’t be afraid to use the raw egg in the dressing—just be sure it's fresh, make the dressing right before you serve it, and eat the salad within an hour of when you serve it. Also, the dressing is still outstanding without the cheese, so confidently omit it if you're dairy-free. 
Servings 6

Ingredients

  • 1 small head frisée
  • 1 head escarole preferably with yellow-green center leaves
  • 3 heads Belgian endive
  • 1 egg
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic mashed
  • 2 tablespoons chopped anchovies
  • Juice of 1 lemon
  • 1 teaspoon red wine vinegar
  • 1 tablespoon freshly grated Parmesan cheese plus more for garnish
  • Kosher salt and freshly ground pepper

Instructions

  • Remove and discard the tough outer leaves of the frisée and escarole to use their tender, sweeter pale center leaves. Wash and dry, then chop or tear into bite-size pieces and place in a bowl. Trim off the bases of the Belgian endives to free the leaves and add the leaves whole to the bowl. Cover with a paper towels and refrigerate until use.
  • In a large bowl, whisk the egg vigorously, then whisk in the olive oil, garlic, anchovies, lemon juice, vinegar, cheese, and pepper, creating a thick but not emulsified dressing. Pour the dressing over the greens and toss thoroughly, using your hands to help coat the leaves if necessary. Season to taste with salt.
  • Arrange the salad on a cold serving platter, grate more cheese over the top, and serve right away.

Photography Aubrie Pick

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