Serves 4


  • 1-1/2 pounds yucca root
  • 2 large eggs, separated into whites and yolks
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1-1/2 tablespoons ghee or coconut oil, melted
  • 1/2 tablespoon dried parsley flakes
  • 2 cloves garlic
  • 6 anchovy fillets (packed in olive oil)
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons plus 1/2 cup light-tasting olive oil
  • 3 romaine hearts, roughly torn
  • salt and black pepper


PREHEAT the oven to 350ºF. Cover a large baking sheet with parchment paper or aluminum foil and brush with a little olive oil.


  • Peel the yucca and chop into 2-inch chunks, removing the stringy bit that runs through the middle of the root.
  • Place the yucca in a food processor and purée, scraping down the sides a few times, until it forms a fine, smooth paste.
  • Place in a large mixing bowl.
  • In a medium bowl, whisk the egg whites, cream of tartar, baking soda, and 1/2 teaspoon salt until the whites are frothy.
  • Pour into the bowl with the yucca and gently fold the whites into the yucca with a rubber scraper until just combined.
  • Use the rubber scraper to spread the yucca on the prepared pan.  Spread the “dough” about ¼-inch thick to cover the whole pan.
  • Bake for 15-20 minutes until the edges begin to brown and the top looks dry and crackly.
  • Set aside until cool to the touch, then flip over and peel off the parchment paper; return the paper to the baking sheet and increase the oven temp to 400ºF.
  • Cut the yucca into 1/2-inch cubes. In a large bowl,whisk the melted ghee, parsley flakes, and 1 clove crushed garlic, then add the yucca cubes, tossing until coated.
  • Spread the croutons in a single layer on the baking sheet and return to the oven. Bake until brown and crisp, 15-25 minutes. Set aside. (They get even crispier as they cool.)


  1. Place the anchovies, 1 clove peeled garlic, lemon juice, Dijon mustard, and 2 tablespoons oil in a food processor. Blend until combined, then with the motor running, drizzle in the remaining 1/2 cup oil.
  2. Set aside.


  1. Place the romaine leaves in a large mixing bowl; add dressing and croutons.
  2. Toss gently to combine, then taste and add more salt and pepper, if necessary.
  3. The croutons are best eaten on the same day; the dressing can be stored in the refrigerator for up to 5 days.

Make ahead tip:

For a jump start on the salad, you can make the crouton “dough” and dressing in advance, then season and re-bake the croutons just before you want to serve the salad. If you have a favorite Paleo bread, you can use that in place of the yucca croutons.