Devan makes classic Caesar salad

Name: Devan makes classic Caesar salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2 Servings
Cuisine: american
Ingredients: 2 oz Parmesan cheese; 4 oz baguettes; 4 tbsp salted butter (soft); 1 egg; 1 clove garlic; 0.5 lemon; 2 anchovies; 1 tsp Dijon mustard; 0.25 cup vegetable oil; 1 tsp Worcestershire sauce; 2 romaine hearts; Parmesan cheese (for serving); salt; pepper

Based on 55 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

60 g	Parmesan cheese
120 g	baguettes
60 g	salted butter (soft)
1	egg
1 clove	garlic
½	lemon
2	anchovies
1 tsp	Dijon mustard
60 ml	vegetable oil
1 tsp	Worcestershire sauce
2	romaine hearts
	Parmesan cheese (for serving)
	salt
	pepper

Metric

Imperial

Utensils

fine grater
cutting board
serrated knife
frying pan
bowl (large)
whisk

How-To Videos

Nutrition per serving

Cal
778

Protein
26 g

Fat
57 g

Carb
44 g

Step 1/3
- 60 g Parmesan cheese
- 120 g baguettes
- 60 g salted butter (soft)
- fine grater
- cutting board
- serrated knife
- frying pan
Finely grate Parmesan cheese. Slice baguette. Butter each side of the slices and press into the grated Parmesan. Heat a frying pan over medium heat and toast the Parmesan-crusted baguette until crisp and golden brown on both sides. Cut into large croutons and set aside.
Step 2/3
- 1 egg
- 1 clove garlic
- ½ lemon
- 2 anchovies
- 1 tsp Dijon mustard
- 60 ml vegetable oil
- 1 tsp Worcestershire sauce
- salt
- pepper
- bowl (large)
- whisk
Separate egg, reserving white for another use and transferring yolk to a large bowl. Finely grate garlic clove and the zest of about half of a lemon into the bowl. Squeeze in the juice of half of the lemon. Finely chop anchovies and add to the bowl. Add Dijon mustard and whisk everything to combine. Starting with a very thin stream at first, whisking constantly as you go, incorporate vegetable oil into the yolk mixture until it is thick, creamy, and pale yellow. Season with salt, pepper, and Worcestershire sauce. Taste and season until it’s perfect.
Step 3/3
- 2 romaine hearts
- Parmesan cheese (for serving)
- pepper
Remove the base of the romaine heads and separate heads into leaves. Toss leaves and croutons in the dressing with your hands. Plate and top with more freshly grated Parmesan and pepper. Enjoy!