No flour is needed. Use a pasteurized egg yolk for the uncooked dressing. The croutons use two tablespoons of olive oil; the dressing has its own separate half-cup of oil. Check the bread, Worcestershire sauce, anchovy paste and mustard labels.

For uncooked dressings, use pasteurized eggs as advised by the FDA.

Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.

Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers as appropriate. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.

Browse the gluten-free recipe collection.

Dressed salad does not keep; the croutons go soggy and the romaine wilts. Refrigerate leftover dressing (it contains egg yolk and Parmesan) in a covered container and use within 3 to 4 days. Store cooled croutons airtight at room temperature for 2 to 3 days.