Classic Caesar Salad (low FODMAP)
20 Minutes prep • Low FODMAP • Vegetarian • Serves 4 - 6 • Ok to make-ahead: Steps 1 - 3
Caesar salad is very simple to make and it’s a classic flavor that can be enjoyed with all kinds of different meals. Our version of the classic Caesar salad is, of course, low FODMAP, and very delicious! This is a great salad to bring to a potluck because it’s robust and holds up well to travel and you can toss it all together in a moment and sprinkle the croutons and parmesan on the top for a perfect presentation. Making your own low FODMAP croutons is easy and it means they will be crisp, delicious, and tummy-friendly.
Ingredients: Salad
2 heads of romaine lettuce, chopped, washed, and spun dry
1/2 cup fresh grated parmesan cheese
2 slices of real sourdough bread, cut into crouton-size pieces (real sourdough will not have yeast or vinegar in the list of ingredients)
1 tablespoon garlic-infused olive oil
1 tablespoon Smoke N Sanity Garlic Parmesan Seasoning
Ingredients: Dressing
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons lactose-free yogurt or sour cream
2 tablespoons mayonnaise
1 tablespoon garlic-infused olive oil
2 teaspoons dijon mustard
1 teaspoon gluten-free Worcestershire sauce
1/4 cup fresh grated parmesan cheese
Kosher salt and black pepper to taste
Directions
(1) Make the croutons: Preheat oven to 325 degrees F and line a rimmed baking sheet with parchment paper. Chop bread into crouton-size pieces and transfer to a mixing bowl. Drizzle with olive oil and toss. Sprinkle with Smoke N Sanity Garlic Parmesan and toss again. Spread on the prepared baking sheet and bake at 325 degrees for about 10 minutes, stirring half way through, or until golden brown and crisp. Remove from oven and let cool on the baking sheet. Taste, and add a sprinkle of salt if they need a little more zing. Set aside.
(2) Prepare the dressing: Combine all dressing ingredients except parmesan cheese, salt, and pepper in a small jar. Shake to combine. Add parmesan cheese and shake again. Taste on a lettuce leaf and add salt and pepper to taste. Set aside in the fridge.
(3) Prepare the lettuce: Chop or tear, wash, and spin dry the Romaine lettuce. If you’re not going to make your salad right away, after washing and spinning dry, put the lettuce in a plastic bag with a paper towel. Squeeze the air out of the bag and twist to seal. Then store in the fridge. Your lettuce will be super crisp and any extra water will be absorbed so your salad will taste its best.
Make-ahead note: At this point, you can keep the lettuce and the dressing in the refrigerator and store the cooled croutons in an air-tight container until you’re ready to assemble your salad. If the croutons lose their crunch, put them on a rimmed baking sheet and pop them back in a hot oven for a few minutes.
(4) Prepare salad: Put the lettuce in a large salad bowl. Add about half the dressing. Toss to combine. Add more dressing until it’s to your liking.
(5) Finish: Sprinkle the croutons and the parmesan cheese on top of the salad. This makes a nice presentation if you’re bringing the salad bowl to the table. If not, toss it all together. Plate and serve.
Eat and enjoy every bite because you can!
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