Devan makes classic Caesar salad

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!