Molly Baz Caesar Salad Recipe

There’s no way you can find someone that has never tried Caesar Salad. It’s one of the most popular salads, together with chicken salad. You can serve it as dinner on a weeknight or order it when you’re out.

And if you’re tired of the classic Caesar Salad recipe, this one from Molly Baz will surprise you. Molly Baz Caesar Salad is probably the greatest of all time. Crisp romaine hearts, thick pepper, garlicky dressing, lots of Parmesan, and enough lemon to make it all pop.

Today we’ll unlock the best Caesar Salad recipe from the Molly Baz cookbook.

How to Make Molly Baz Caesar Salad

Once you make Molly Baz Caesar Salad a part of your regular salad routine at home, you’ll never return.

Molly Baz has spent a lot of time talking, thinking, and developing this recipe to keep it authentic while adding new shades for a savory and delicious Caesar Salad. At the same time, this recipe is approachable, easy, and super quick.

The Caesar Salad you’re making today will be the best you have ever tried. And here’s what you’ll need to make it happen.

Ingredients:

(6 servings)

  • 1/2 crusty baguette
  • 4 romaine hearts
  • 2 tbsp extra-virgin olive oil
  • 4 oil-packed anchovy fillets
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 cup canola oil
  • 2 ounces Parmesan cheese
  • 2 large eggs
  • 1 garlic clove
  • 1 lemon
  • Kosher salt to taste
  • Ground black pepper to taste

Instructions:

As we’ve told you before, Molly Baz Caesar Salad is super simple to whip up and one of life’s greatest pleasures when done right. But if done wrong, it’s a bowl of lost potential.

The glory of the great Caesar Salad lies in the lettuce and dressing. So, these are the things you should concentrate on. It would be best to keep the romaine lettuce cold until right before serving to avoid disturbing the perfect balance.

Regarding the dressing, you should make it yourself, no questions asked. The homemade sauce is crucial since the store-bought versions have citric acid and a lot of preservatives that add nothing to the taste.

But don’t get intimidated; we’ll cover everything step by step.

Step 1:

Make the croutons. Preheat an oven to 350 °F and tear half a baguette into 1 inch pieces. You should get about 3 cups of torn bread.

Toss the bread on the baking sheet with olive oil, kosher salt, and a few cranks of black pepper. Coat it nicely and bake until deeply golden brown for about 12-14 minutes.

Step 2:

Now we move on to our Caesar dressing. Separate the yolks and whites of 3 eggs. Place the yolks in a large bowl and reserve the whites for another use.

Then, grate the garlic clove and the zest of about half a lemon into a large bowl. Also, squeeze in the juice of half the lemon.

Step 3:

Chop the anchovies and mash them to paste using the side of the knife. Then, add this homogeneous mixture to a large bowl.

Step 4:

Add the Dijon mustard to the rest of the dressing ingredients and whisk everything to combine. Then whisk in the oil. Start with a very thin stream whisking constantly as you go.

Incorporate the canola oil into the egg yolk mixture until it’s creamy and pale yellow.

Step 5:

Whisk in kosher salt, black pepper, Worcestershire sauce, and 1 ounce of grated Parmesan cheese.

Note: taste the dressing with the romaine leaf. It shouldn’t be cheesy, salty, or lemony. Make any needed adjustments until it feels authentic and fits your palate.

Step 6:

Tear the leaves of 4 romaine hearts into 2 inch pieces and add them to the dressing bowl. Squeeze the juice of half of the lemon over the romaine. Then, season with salt and toss the lettuce leaves to coat.

Pro tip: it’s always a good idea to pre season your lettuce with some acid and salt to combat the extra water in the greens.

Step 7:

Serve your Molly Baz Caesar Salad. Add the croutons and toss the lettuce with your hands until well coated. Add 1 ounce Parmesan cheese and toss again.

Divide the salad among plates and top with more Parmesan and freshly ground black pepper. Enjoy!

Ingredient Substitution

Molly Baz uses only simple ingredients in her Caesar Salad. So, you might be thinking there is nothing to work with. Nevertheless, Caesar Salad is so universal you can easily substitute a few ingredients you don’t like or don’t have on hand.

Here’s what we suggest.

Shrimp paste

Though anchovies are not the main component here, they add certain flavors that distinguish this Caesar Salad from Molly Baz. Still, if you don’t like them, use shrimp paste instead.

Shrimp paste resembles the flavor and spice of anchovies. However, add only a pinch since it has more robust flavors. You can also add pureed tomatoes to make them taste milder.

Vegetable oil

Vegetable oil has a versatile, light, and neutral flavor, making it a perfect 1:1 substitute for canola oil. Besides, it has the same nutrition profile. However, it usually contains a blend of vegetable oils, so the smoke point is relatively high.

What to Serve with Molly Baz Caesar Salad

In this case, you can never run out of ideas of what to serve Caesar Salad with. It can easily be the main event or a delightful side. Whatever you choose, Molly Baz Caesar Salad will amplify all the flavors.

Lasagna

Lasagna is one of the most famous Italian dishes. Throughout all its possible variations, the best option here is to use the tomato sauce to create a flavorful pasta dish to contrast the zesty Caesar Salad Dressing.

You can serve lasagna hot or cold. Some say it tastes even better if you let it sit in the fridge for a few hours. So, it’s the best option to make ahead of time and serve along with the crunchy and refreshing Caesar Salad.

Roast chicken or beef

Although Caesar Salad is filling and refreshing, it needs some main on the side for a complete meal. And usually, roasted meat is the best way to go. You can roast or grill chicken or beef for smoky and savory flavors.

Molly Baz Caesar Salad provides perfect balance with this hearty meat meal. And we’ve got just the recipe for you: Ruth Chris Stuffed Chicken. It is finger-licking good!

How to Store Molly Baz Caesar Salad

It may seem that the Molly Baz Caesar Salad has no downsides. Unfortunately, as with most salads that contain fresh greens, it is highly perishable. So, there are only two options of how you can store it.

Store Molly Baz Caesar Salad on the Pantry

The Caesar Salad can be left at room temperature for no longer than 2 hours due to its high dairy content. Raw eggs and anchovies can become a breeding ground for bacteria.

If the salad develops a smell, the dressing becomes watery, and the lettuce is no longer crisp, it’s a sign to throw it away.

Store Molly Baz Caesar Salad in the Fridge

Caesar Salad can be stored in the fridge for about 4 days. But it’s best to eat it within 2 days of making it. The longer it sits at room temperature, the more the ingredients break down.

Store your Caesar Salad in a tightly sealed container to keep it fresh for longer.

molly baz caesar salad

Molly Baz Caesar Salad Recipe

One-of-a-kind Caesar Salad from Molly Baz, containing romaine hearts, lots of Parmesan, and a garlicky sauce. Try it out and your life will never be the same. Crispy, savory, and utterly delicious.
5 from 10 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Salad
Cuisine American
Servings 6
Calories 208 kcal
Equipment
  • 2 Bowls
  • Cheese grater
Ingredients
  
  • ½ crusty baguette
  • 4 romaine hearts
  • 2 tbsp olive oil extra virgin
  • 4 oil-packed anchovy fillets
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • ½ cup canola oil
  • 2 oz Parmesan cheese
  • 2 large eggs
  • 1 garlic clove
  • 1 lemon
  • Kosher salt to taste
  • Ground black pepper to taste
Instructions
 
  • Make the croutons. Preheat an oven to 350 °F and tear half a baguette into 1 inch pieces. You should get about 3 cups of torn bread.
    Toss the bread on the baking sheet with olive oil, kosher salt, and a few cranks of black pepper.
    Coat it nicely and bake until deeply golden brown for about 12-14 minutes.
  • Now we move on to our Caesar dressing. Separate the yolks and whites of 3 eggs. Place the yolks in a large bowl and reserve the whites for another use.
    Then, grate the garlic clove and the zest of about half of a lemon into a large bowl. Also, squeeze in the juice of half the lemon.
  • Chop the anchovies and mash them to paste using the side of the knife. Then, add this homogeneous mixture to a large bowl.
  • Add the Dijon mustard to the rest of the dressing ingredients and whisk everything to combine. Then whisk in the oil.
    Start with a very thin stream whisking constantly as you go. Incorporate the canola oil into the egg yolk mixture until it’s creamy and pale yellow.
  • Whisk in kosher salt, black pepper, Worcestershire sauce, and 1 ounce of grated Parmesan cheese.
    Note: taste the dressing with the romaine leaf. It shouldn’t be cheesy, salty, or lemony. Make any needed adjustments until it feels authentic and fits your palate.
  • Tear the leaves of 4 romaine hearts into 2 inch pieces and add them to the dressing bowl.
    Squeeze the juice of half of the lemon over the romaine. Then, season with salt and toss the lettuce leaves to coat.
    Pro tip: it’s always a good idea to pre season your lettuce with some acid and salt to combat the extra water in the greens.
  • Serve your Molly Baz Caesar Salad. Add the croutons and toss the lettuce with your hands until well coated.
    Add 1 ounce Parmesan cheese and toss again. Divide the salad among plates and top with more Parmesan and freshly ground black pepper. Enjoy!
Nutrition
Calories: 208kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 3gCholesterol: 9mgSodium: 544mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 450IUIron: 1mg
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