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Cheats Caesar Salad with Leftover Bread Croutons

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1
  • Category: Salad
  • Cuisine: American


A super easy caesar salad (with no raw eggs) with a classic tangy dressing, parmesan shavings, soft boiled eggs and croutons made out of leftover stale bread.



For the Caesar Dressing

  • 1 Small Garlic Clove
  • 4 Anchovy Fillets
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 2 tbsp Kewpie Mayonnaise
  • 25g (1/4 cup) Grated Parmesan Cheese
  • Freshly Ground Sea Salt & Black Pepper

For the Caesar Salad

  • 2 Large Eggs
  • Large Handful Stale Bread, cut into 2 cm cubes
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Romain Lettuce Heart, shredded
  • Small Handful Parmesan Shavings
  • Freshly Ground Black Pepper


  1. First make the dressing by combining the garlic clove, anchovy fillets, lemon juice, red wine vinegar, olive oil and mayonnaise in a mini chopper or blender until smooth. Add the cheese and blitz until combined. Season to taste with salt and pepper.
  2. Boil the eggs for 6 minutes before plunging them into cold water to stop them cooking, peeling and quartering them.
  3. While the eggs are cooking, make the croutons by heating the oil over a medium heat in a large frying pan until shimmering. Add the stale bread cubes and toss every minute or so until they are crisp and golden. Remove from the heat.
  4. To assemble the salad, toss the shredded lettuce with a couple of spoonfuls of dressing until just coated and transfer to a serving bowl. Sprinkle over the parmesan shavings and the croutons, and arrange the eggs. Drizzle with a little more dressing and finish the salad with a good few grinds of black pepper.


Store the leftover dressing in a clean jar in the fridge.