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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
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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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