Fakeout Kitchen

Caesar Salad

A classic American Caesar salad made with fresh romaine lettuce, croutons, and a rich garlic-parmesan dressing.

0 cooked this

Ingredients

  • 3 cups fresh romaine lettuce, torn into bite-sized pieces
  • 8 slices of bread, cubed and toasted
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmesan cheese for dressing
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 large eggs, hard-boiled and sliced
  • 1/4 teaspoon Worcestershire sauce
  • Kosher salt and black pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • mayonese → Avocado oil mayonnaise — Commercial varieties usually contain inflammatory seed oils like soybean oil and chemical stabilizers.
  • Worcestershire sauce → Organic, additive-free Worcestershire sauce — Standard brands often include high fructose corn syrup and artificial coloring agents.

Instructions

  1. Toast the bread cubes until golden brown. Let them cool.
  2. In a small bowl, whisk together the minced garlic, fresh Parmesan cheese, mayonnaise, lemon juice, olive oil, Worcestershire sauce, salt, and pepper to make the dressing.
  3. In a large mixing bowl, toss the torn romaine lettuce with half of the Caesar dressing until evenly coated.
  4. Add the toasted bread cubes to the salad and toss again to combine.
  5. Drizzle the remaining Caesar dressing over the salad and sprinkle with grated Parmesan cheese for added flavor and texture.
  6. Garnish each serving with sliced hard-boiled eggs.
  7. Let the salad sit for a few minutes before serving to allow flavors to meld together.
  8. Serve immediately.

Cooked it?

Mark it made — add a photo if you like.