Brioche Crouton & Lemon Basil Caesar Salad
When there are brioche croutons on a salad YOU MAKE IT (or order it)…Whatever, just eat it all up.
This doesn’t feel like a salad at all – with some crunchy romaine lettuce and delicious fresh basil, you have your greens, protein from the tender chicken and amazing sweet and flavorful croutons.
The gluten free brioche from Trader Joe’s is a great buy (they also sell regular brioche, too) It’s sweet, salty and tender. Just the way it should be. It’s eggy and buttery…adding more butter is always a good idea. The dried basil and garlic powder add the perfect balance of flavors to the salad and the little bites of bread.
Keep the dressing stored in an air tight container in the refrigerator. It doesn’t make a lot, so you might want to double it. Lemon, basil and anchovies – may seem like a strange combination, but it works.
Give it a try and let me know! It’s a good one. In my opinion it’s the best Brioche Crouton and Lemon Basil Caesar Salad around.
Make this dressing. And double it!
djion mustard
olive oil
anchovy paste
basil leaves
lemon
salt and pepper
You will love these salads too!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Brioche Crouton & Lemon Basil Caesar Salad
- Total Time: 20 minutes
- Yield: 2 1x
- Diet: Gluten Free
Description
Is it a salad with brioche bread on top?
Ingredients
Scale
- 2 slices gluten free brioche bread (find it at Trader Joe’s)
- 1 tablespoon butter
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- pinch of each salt and pepper
- 1 head romaine lettuce
- 2–3 cooked/grilled chicken breasts, sliced (rotisserie works great too)
- 3 tablespoons pine nuts
- 8–10 fresh basil leaves
Lemon Basil Cesar Dressing
- 1 heaping tablespoon avocado mayo
- 1 teaspoon djion mustard
- 2 tablespoons olive oil
- 1/4 teaspoon anchovy paste
- 6–8 basil leaves, chopped finely
- 1/2 teaspoon coconut aminos or Worcestershire sauce
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1/4 teaspoon both salt & pepper
- if needed: 1 teaspoon warm water
Instructions
- To make the croutons, toast the slices until nicely browned but not burnt. Cut into small cubes and leave out on a cutting board or in a shallow bowl.
- Melt the butter and mix in the dried basil, garlic powder, salt and pepper. Drizzle the herbed butter over the cubes of bread. Spread them out so they are in an even layer so they can dry up a bit.
- To assemble the salad, arrange the romaine lettuce on your serving plate (cut it up or serve it whole, like I did) Arrange the sliced chicken around the lettuce and spoon the croutons and pine nuts around. Drizzle some of the dressing on top and garnish with the fresh basil leaves.
- Serve with more dressing.
To make the dressing
- Combine everything in a small bowl.
- Mix with a whisk or fork, until everything is fully combine – add in the water if you like it less creamy and thick. Set aside until needed.
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: oven
- Cuisine: salad
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Hi, I'm Kat. Thanks for being here.
I’m thrilled to share all my gluten free Personal Chef recipes with you.
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