Devan makes classic Caesar salad
"For me a Caesar salad is literally the perfect salad. I was never a fan of salads growing up (I despised lettuce), but the rich, salty, savory Caesar dressing and loads of croutons in a Caesar salad won me over and it’s my favorite salad; I think I could eat it every day, see how I make this possible in the video above! There are lots of versions of Caesar salads out there, with chicken, shrimp, bacon, eggs, herbs, yogurt, et cetera but this for me is the classic and the best. It’s simple and can be adapted to your taste, but it’s complex enough to stand on its own, as is. It’s not known as a very healthy salad, but there are ways to adapt the dressing to make it a bit less rich, instead of the homemade mayo, use yogurt or even just make it Caesar-ish by keeping it a vinaigrette with just oil, lemon juice, anchovies, and mustard. Sometimes I like to add cucumber or tomato, or use different leaves like kale, radicchio, butter lettuce, or even iceberg. Watch the video above to see me make it! Please note this recipe has been updated and adapted to make it better for your, our community."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
fine grater, cutting board, serrated knife, frying pan, bowl (large), whisk
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How-To Videos
Basic mayonnaise
How to wash salad
How to grate cheese
How to separate eggs
Nutrition per serving
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!
Enjoy your meal!
