The Wins:

Impressive even at a BBQ
GF, DF
Scales up or down for your needs

If you’re preparing for a summer cookout, BBQ, or party, this salad is a must have. Creamy, tangy, crunchy, fresh, and salty, it’s decadent and rich without being heavy. The perfect accompaniment to smokey and charred grilled meats, fish, or tofu, you’ll want to ensure you make the full recipe. It will be eaten.

Caesar Dressing

• 1 1/2 cups mayonnaise
• 1/3-1/2 cup fresh squeezed lemon juice
• 1/2 – 1 tablespoon anchovy paste
• 1/4 cup dairy-free or cashew Parmesan
• 2 teaspoons garlic powder
• Black pepper & sea salt, to taste

Salad

• 6 – 8 heads washed and dried Romaine lettuce, roughly torn or chopped
• 3 – 4 seedless lemons, quartered. Char on a cast iron pan or outdoor grill until deep golden brown and smokey.

Garlic Breadcrumbs

• 1 1/2 cups gluten free breadcrumbs, homemade or store bought
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon sea salt

Mix all ingredients together, spread on a parchment lined baking sheet and bake at 350 for 8-10 minutes or until golden brown and fragrant.

Optional: 2-3 tablespoons capers, warmed in a pan until crispy.

Whisk all dressing ingredients together until well blended and creamy. Roughly chop romaine, add to a large mixing bowl and toss with 1/4 – 1/2 cup dressing, 1/2 cup garlic breadcrumbs, and 1/4 cup dairy free Parmesan. Toast until well combined and transfer to a large serving platter. Top with another 1/2 cup breadcrumbs, 1/4 cup DF Parmesan, additional drizzles of Caesar dressing, and crispy capers if using. Squeeze a wedge or two of grilled lemon over the whole salad and place wedges of grilled lemon around the outer edge for everyone to grab and drizzle as they please. Serve immediately.

Have leftover dressing? Top grilled fish or chicken for dinner or toss with cooked gluten free pasta shells and fresh herbs for a creamy pasta salad. Or, just keep making salads! Keep refrigerated for up to 1 week.

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