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.
1 garlic clove
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
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