Classics are classics for a reason, the recipes are such a perfect pairing of ingredients that we can't let the dish slip away. Grilled cheese & tomato soup, steak & baked potato, buffalo wings, meatloaf, New England clam chowder, the list goes on...
Caesar Salad is a classic.
The best thing about classics is that they provide a starting point to let your creativity run wild and invent new versions.
Caesar salad was never a favorite of mine. Traditionally the recipe is romain lettuce (meh), parmesan (okay I like parm), and croutons (but I'm gluten free!!!!). Also, the dressing is one of those tricky items for gluten free eaters as most traditional preparations contain gluten. In the dressing! WHYYYYYY!??! But times have changed and now I can enjoy croutons AND the dressing! Exciting I know.
Here's my revamped version of the Caesar Salad using my very favorite Gluten Free bread (Canyon Bakehouse) for croutons.
+ 1 Bunch Kale, shredded
+ 1/2 Head Cauliflower, roasted
+ 1/2 cup Cherry Tomatoes, halved
+ 1/2 cup Parmesan
+ Microgreens or Sprouts (optional)
+ 4 Slices Canyon Bakehouse Gluten Free Bread
+ 1 tbsp Ghee (or butter)
+ Za'atar Seasoning
+ 1/4 cup Olive Oil
+ 1 large Sardine (I used Wild Planet)
+ 3 Garlic Cloves
+ Juice of 1/2 Lemon
+ 1 Egg
+ 1 tbsp Dijon Mustard
+ 1 tsp (several dashes) Worcestershire (Lea&Peppins is GF)
+ 1 tsp Turmeric
+ Pinch of Salt
+ Pinch of Pepper
Melt the butter, spread each side of the bread with it. Give each side a heavy sprinkle of Za'atar. Bake at 350 for ~8 minutes, flip and bake until both sides are golden and crisp. Remove from the oven and set aside until cool. Meanwhile, blend all dressing ingredients. If you find the dressing too thick, add cold water. Toss the dressing with all the kale, cauliflower, and tomatoes. Chop the toasted, seasoned bread into small bites. Top the tossed salad with the croutons, parmesan and microgreens (if using).