The Cae Sal

The Cae Sal
By The Cooking World, Editorial Staff
May 21, 2021

Molly Baz Ultimate Cae Sal Recipe

Like every Friday we are back with another delicious recipe from our We Cook Books series. Today we share with you the signature Cae Sal recipe from Molly Baz.

This Cae Sal recipe (Caesar salad) is just one of the mouth-watering recipes that you'll find in Cook This Book. This dish can easily serve as the main event, but it’s just as delightful as a side.

15 minutes
12 to 14 minutes


1 garlic clove
1 lemon
4 romaine hearts
2 large eggs
56 g (2 ounces) grated Parmesan cheese (about 1/2 cup), plus more for serving
1/2 crusty baguette (about 170 g / 6oz)
30 g (2 tablespoons) extra-virgin olive oil
Kosher salt
Coarsely ground black pepper
4 oil-packed anchovy fillets
1 teaspoon Dijon mustard
125 g (1/2 cup) canola or vegetable oil
4 g (1 teaspoon) Worcestershire sauce

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  1. Preheat the oven to 180 ºC (350 °F). Tear ½ of a baguette into irregular 2.5 cm (1-inch) pieces. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
  2. Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another us. Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon. Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous. Add to the large bowl following by 1 teaspoon Dijon mustard and whisk everything to combine.
  3. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil. Starting with a very thin stream at first, whisking constantly as you go, incorporate 1/2 cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow. Whisk in ¾ teaspoon kosher salt, ¾ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (¼ cup).
  4. Taste the dressing on a leaf of romaine - it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with a side of crouts.
  5. Tear the leaves of 4 romaine hearts into 5 cm (2-inch) pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet. Add the croutons and gently toss the lettuce with your hands until well coated. Add 28 g (1 oz) grated Parmesan cheese and toss again. Divide among plates and top with more grated Parmesan and black pepper.
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