Simple Caesar Salad with Roasted Chickpea Croutons - Lower Carb, Gluten Free, Eggless
Serves: 4-6
  • 4 anchovy fillets, finely chopped
  • 2 medium cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 3/4 cup grated Parmesan cheese, divided
  • 2 large heads of Romaine lettuce, washed and torn or cut into pieces
  • roasted chickpea croutons
  1. Whisk anchovies, garlic, lemon juice, vinegar, and mustard in a medium bowl. Very gradually add the olive oil, while whisking constantly. Adding the oil slowly will ensure that the dressing emulsifies. Stir in 1/2 cup of the cheese.
  2. Toss lettuce with dressing in bowl. Sprinkle with remaining parmesan cheese and top with roasted chickpea croutons. Season to taste with ground pepper.
  3. Ahead of time note: dressing may be made 1 day ahead. It will keep covered and refrigerated for two weeks.
Recipe by Preheat to 350˚ at