Low-FODMAP Caesar Salad with Low-FODMAP Caesar Dressing & Croutons; Gluten-free

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The perfect salad for any meal, this low-FODMAP Caesar Salad recipe is delicious and won’t upset your stomach.  The low-FODMAP Caesar Salad Dressing is infused with garlic in the oil, keeping it full of the flavors you remember.  And you will be thrilled to top it with my low-FODMAP croutons, for added crunch and taste.

Try this low-FODMAP Caesar Salad recipe with your next dinner party, or just whip it up for a night at home.  It is so easy.  Plus romaine lettuce is low in calories but packed with vitamins and minerals such as calcium, phosphorous, magnesium, potassium, vitamin C, vitamin K, and folate. It’s also a good source of beta carotene!

Check out my blog for more ideas… we have over 300 more low-FODMAP recipes!  You may also love my low-FODMAP Kale Salad, low-FODMAP Strawberry Salad and low-FODMAP Spinach & Cranberry Spinach Salad recipes with their amazing low-FODMAP salad dressings.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Caesar Salad with Low-FODMAP Caesar Dressing & Croutons; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 20 min

Bake time: 15 min

Total time: 40 min


  • 3 tablespoons plus 1/4 cup garlic-infused extra-virgin olive oil, divided (see my recipe swap blog for tips on purchasing these oils.  They are such a great tool for low-FODMAP cooking)
  • 3 cups of my low-FODMAP potato bread/buns, cut into 3/4-inch cubes (or other hardy low-FODMAP bread)
  • 1 ounce finely grated Parmesan cheese, (about 1/2 cup), divided into 4 servings
    • This is 4 tablespoons
  • Coarsely chopped Parmesan cheese for garnish on plate (about 1 teaspoon per plate)
  • ½ tsp Kosher salt (divided into ¼ teaspoon portions)
  • ½ tsp freshly ground black pepper (divided into ¼ teaspoon portions)
  • 1 egg yolk
  • 1 tablespoon juice from 1 lemon
  • 1-1.5 teaspoons anchovy paste (titrate to taste)
    • Check ingredients to ensure no high-FODMAP seasoning in paste or use 2-3 whole anchovies
    • You may wish to cut down the salt in the dressing if your anchovy paste is very salty
    • I used ‘Amore’ anchovy paste
      • Contains: anchovies, salt, sunflower oil, olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup canola oil
  • 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact


  • Adjust oven rack to middle position and preheat oven to 375°F
  • In small bowl, combine 3 tablespoons garlic infused olive oil with low-FODMAP potato bread cubes and toss to coat
  • Add 1 tablespoon Parmesan cheese, season to taste with half of the salt and pepper, and toss again
  • Transfer to a rimmed baking sheet
  • Bake until croutons are pale golden brown and crisp, about 15 minutes
  • Remove from oven and toss with 1 more tablespoon Parmesan
  • Allow to cool
  • While croutons bake, make the dressing
  • Combine egg yolk, lemon juice, anchovy paste, Worcestershire sauce, and 1 tablespoon Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the food processor
    •  do not use a standard blender
  • With immersion blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms
  • Transfer mixture to a medium bowl
  • Whisking constantly, slowly drizzle in remaining 1/4 cup garlic infused extra virgin olive oil
  • Season to taste generously with remaining salt and pepper
  • To serve, toss lettuce with a few tablespoons of dressing, adding more if desired
  • Once coated, add the 1 tablespoon of remaining cheese and 3/4 of croutons and toss again
  • Transfer to plates
  • Sprinkle servings with the coarsely grated Parmesan and remaining croutons

  • This is unbelievably good…

  • The low-FODMAP croutons have the perfect texture and flavor!

  • Try to resist this low-FODMAP Caesar Salad recipe!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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