Molly Baz’s Cae Sal: The Ultimate Caesar Salad Recipe
Master Molly Baz’s signature Caesar salad—crunchy, zesty, and deeply satisfying—from scratch at home.
If you only knew the things I’d do for a Cae Sal. For Molly Baz, Caesar salad transcends ‘brand’—it is a lifelong obsession, the Greatest Salad of All Time (GSOAT), perfected over years of tasting and tinkering. This recipe captures her platonic ideal: crisp romaine, deeply savory, peppery dressing you whip up from scratch, lots of cheese, and crunchy golden croutons. Here’s the complete guide to making Cae Sal, with all the tips and context that make it sing.
Why This Caesar Salad Is So Special
Molly Baz’s Caesar is more than just another salad—it’s a ritual combining technique, bold flavor, and fresh, snappy greens. Here’s what sets her Cae Sal apart:
- Crisp chopped romaine hearts, always icy cold
- Thick, garlicky, peppery dressing made by hand—a homemade mayo base guarantees richer flavor
- Generous Parm: True Caesar is lavish with cheese, not shy
- Homemade croutons: Toasty, olive-oil slicked bread chunks, not shy crumbs
- Lemon juice and anchovies for the pop and savory backbone
Ingredients
Serves: 4 | Prep Time: 20 minutes | Cook Time: 12 minutes
- 1/2 crusty baguette (about 6 ounces)
- 2 tablespoons extra-virgin olive oil
- Kosher salt (preferably Diamond Crystal)
- Coarsely ground black pepper
- 2 large eggs
- 1 garlic clove
- 1 lemon
- 4 oil-packed anchovy fillets
- 1 teaspoon Dijon mustard
- 1/2 cup canola or vegetable oil (or other neutral oil)
- 1 teaspoon Worcestershire sauce
- 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
- 4 romaine hearts (or 5 little gem lettuces, if preferred)
Equipment Needed
- Large salad bowl
- Whisk
- Baking sheet
- Sharp chef’s knife
- Cutting board
- Microplane or box grater
- Small saucepan (for eggs, optional)
Step 1: Making the Best Homemade Croutons
Croutons are the textural heart of Molly’s Caesar. She insists on homemade for superior crunch and irregular beauty. Here’s how to do it:
- Prep the bread: Tear 1/2 a crusty baguette into bite-sized, uneven chunks (about 1-inch pieces).
- Toss with oil: Place the bread pieces on a baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and sprinkle with kosher salt and black pepper. Toss to ensure even coating.
- Bake: Toast in a 350°F (175°C) oven for 10 to 12 minutes, turning once, until golden, deeply crisped on the outside and still slightly chewy in the center. Let cool on the pan.
Pro tip: Don’t cube—tear the bread for more crevices and crunch.
Step 2: Caesar Dressing—Homemade Mayo Base
The signature element is a handmade, ultra-creamy Caesar dressing. It’s rich, packed with punchy flavors, and starts with a bold homemade mayonnaise. Molly demystifies this technique:
Building the Dressing Base
- Pound garlic & anchovies: On a cutting board, finely chop 1 garlic clove, sprinkle with a pinch of salt, and mash to a paste using your knife. Add 4 anchovy fillets and continue mincing and mashing to form a uniform paste.
- Make the bowl base: Transfer garlic-anchovy paste to a large salad bowl. Add 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Squeeze in the juice of 1 lemon (about 2 tablespoons), being careful to catch any seeds.
- Add eggs: Crack 2 large eggs into the bowl. (If concerned about raw egg safety, you can coddle them by simmering in hot water for 45 seconds before use.)
Emulsifying the Dressing
- Whisk and drizzle oil: Begin whisking everything together energetically. While whisking, slowly drizzle in 1/2 cup of neutral oil a little at a time, ensuring each addition is fully incorporated before adding more. A steady, patient stream is key for a stable emulsion.
- Watch for texture: The dressing should thicken as the oil emulsifies into the egg. You’re aiming for a consistency between heavy cream and store-bought mayo—luscious, smooth, and able to cling to leaves.
- Finish seasoning: Add coarsely ground black pepper (generous amount) and 2 ounces grated parmesan, whisking again. Taste for balance—see if it needs more lemon, salt, or pepper, and adjust as needed.
Don’t be intimidated—homemade mayo for Caesar is much easier than you think.
Step 3: Perfect Romaine Hearts
The romaine needs to be cold, crisp, and chopped just right. Here’s how Molly does it:
- Trim and discard the bottom ends of 4 romaine hearts.
- Separate, wash, and thoroughly dry all the leaves; use a salad spinner for best results.
- Cut leaves into large, 2-inch angled pieces for maximum texture and dressing-holding surface.
- Keep romaine chilled in the fridge up until tossing, ensuring crunch stays intact.
Step 4: Bringing It All Together—Assembly & Tossing
- Pre-dress the greens: Add chopped, cold romaine to your bowl with the dressing. Toss thoroughly with tongs or clean hands, ensuring every piece is generously coated—but not drenched. Molly’s pro tip: Don’t overdress.
- Fold in croutons: Add most croutons to the dressed greens and toss again. This ensures their sides soak up the dressing, but some crisp points remain above the salad.
- Plate: Serve in a large wide bowl or shallow platter.
- Add finishing cheese: Shower the top generously with more grated or shaved Parmesan and a few more turns of fresh black pepper. Add the reserved croutons for texture. Serve immediately.
Pro Tips & Technique Notes from Molly
- Use Diamond Crystal kosher salt for best salting. Taste and adjust as you go.
- Chill the greens: Pre-chilling romaine amplifies its snap and makes a more refreshing salad.
- Anchovies are not negotiable: They are what make the Caesar dressing umami-rich and deeply savory.
- More cheese is more: Grated Parm mixes in; shaved Parm is for the finish.
- Homemade croutons > storebought: No contest. Torn, rustic pieces soak in flavor better.
Ingredient Substitutions & Variations
| Ingredient | Substitution | Effect on the Dish |
|---|---|---|
| Romaine hearts | Little gem lettuce | Sweeter, more tender |
| Baguette | Country bread or sourdough | Chewier, more rustic |
| Canola/vegetable oil | Safflower or sunflower oil | Neutral, no flavor conflict |
| Eggs | Coddled eggs | Food safety for raw-adverse |
The Magic of Caesar Salad—Why It Endures
Molly’s deep affection for Caesar goes beyond flavor alone. For her, it’s about the ritual—making your own dressing, respecting fresh ingredients, and the joy of serving a “main-course” salad that impresses every time. It’s endlessly personal and adaptable—serve with steak, eat solo, or bring to a fancy dinner party. It’s the salad for salad haters, with boldness and crunch in every bite.
Frequently Asked Questions
Q: Can I make the Caesar dressing in advance?
A: Yes. Prepare the dressing up to 2 days ahead. Store it covered in the fridge and re-whisk before using. Add cheese just before tossing.
Q: I’m worried about raw eggs—what can I do?
A: Use pasteurized eggs or briefly coddle eggs in boiling water for 45 seconds. This reduces risk while giving authentic texture.
Q: Can I skip the anchovies?
A: Anchovies are essential for flavor depth, but if you must, try a teaspoon of capers or a splash of fish sauce as a substitute.
Q: How do I keep croutons crunchy?
A: Toss croutons in just before serving, or serve on the side for maximum crunch. Store any extra croutons in an airtight container.
Serving Suggestions & Pairings
- Make it a meal: Top with grilled chicken, shrimp, or seared steak.
- Pair with a light white wine or spritzy cocktail.
- Serve alongside hearty pastas or roasted vegetables for a balanced table.
Author Notes
This recipe is reprinted with permission from Cook This Book by Molly Baz. For the true experience, listen to Molly break down her Cae Sal on her podcast, “Play Me a Recipe.” Her years of recipe development and heartfelt Caesar evangelism ensure this method nails every detail—from emulsifying the dressing by hand, to being generous with cheese, to never neatly cubing croutons when tearing will do.
Final Thoughts: Why Molly’s Cae Sal Matters
Molly Baz’s Cae Sal unlocks both the science and the heart behind the world’s greatest salad. Craveable, meal-worthy, and infinitely better than any store-bought substitute, it’s a masterclass in letting simple, punchy ingredients and thoughtful prep do all the talking. Stop settling: Caesar deserves your whole attention, and so does this method.
