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Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit

Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit
I'm wearing sneakers that are embroidered with sorority and sell for

Caesar

Caesar

salad

because see Sal is my favorite is one my favorite dishes in the world anyway there it spelled wrong which is kind of annoying because my husband the customization and didn't realize it but I still think its commitment four elements to the perfect

Caesar

salad

the dressing made from scratch the croutons made from scratch high-quality Parmesan cheese and tossing the

salad

with your hands to make sure
molly makes classic caesar salad from the test kitchen bon app tit
that everything gets coated evenly should start we're gonna make our own sourdough croutons you could use any kind of country loaf I wouldn't go for a white bread or anything that's too flimsy because you want something sturdy that can really hold up to the dressing so something like this will work well about an inch thick and then I'm gonna tear them by hand that way they have all these craggy bits I think the beauty is in the imperfection in these guys all right so for a

Caesar

salad

that would feed six people I'd say three cups of croutons that's a half a cup of croutons a person and also if you have extra croutons that's really not the worst thing in the world day-old bread is preferred here because it's already dried out I'm just gonna coat these in extra virgin olive oil salt and pepper and then just a quick toss you toss all right this is going in the oven at 375 for 10 to 15 minutes this is technically a mayonnaise but that shouldn't scare
you away because there are a lot of different elements in it that are gonna help keep this emulsion bound and so it's definitely not as difficult as just trying to make a mayonnaise from scratch because you're adding in egg yolk mustard and garlic and those are all binding agents a little trick that I like to do when I'm making a mayonnaise by hand is to put a towel down on my cutting board nestled the bowl into the towel that way it doesn't fudge while you're whisking
vigorously just gonna juice this lemon this recipe calls for two tablespoons of lemon juice so I'm just gonna chop these six oil-packed anchovy fillets smash this clove of garlic and then I'm gonna add a pinch of kosher salt to it which will act as an abrasive and help me turn it into a paste so that there's no chunks of garlic in the dressing and then I'm gonna do the same with the anchovies it's a little bit more salt same idea paste is in the bowl bowl is locked in place
molly makes classic caesar salad from the test kitchen bon app tit
gonna add two whole egg yolks three quarters of a teaspoon of Dijon mustard and about two tablespoons of fresh lemon juice oh my croutons I burnt my croutons yes yeah I'm gonna let them go a little bit longer just whisking all this together until it's homogeneous little by little a drop at a time oh and whisking constantly so that we don't lose the emulsion and now I'm gonna switch to a more neutral oil because if I were to use only olive oil it'd have a pretty strong olive
oil flavor and we're looking for something a little bit more neutral to support the rest of the ingredients if you look in here you can see that there are no oil droplets that are unsuspended if it were broken there would be some liquidy stuff all suspended with olive oil and you would be able to tell it's gonna lighten in color as well because we have egg yolks in here which are dark yellow and we're adding something clear to it and we're whipping air into it and I think
it's really important to have the egg yolk in here it's what

makes

this dressing creamy and not just a vinaigrette do you see how it's light in color see how it kind of holds it streaks it's thick it's creamy I'm gonna add in now three tablespoons of Parmesan cheese whisk that in and since there are not that many ingredients in this dressing it's kind of important that you get high quality cheese okay a good

Caesar

always loves a lot of pepper so we do this to taste a
little bit of salt although the anchovies had a lot of salt in them as to do that as does the Parmesan cheese so you don't need a ton we're gonna check and see if the croutons are ready oh look at that they are golden brown and delicious okay so we'll let these cool while we grill a romaine we have three romaine hearts here which are the crunchiest part of the romaine so it's best to start with romaine hearts for a

Caesar

as opposed to the whole head I'm going to cut them all
molly makes classic caesar salad from the test kitchen bon app tit
in half lengthwise through the core so that they stay intact on the grill so core leaves and just gonna lightly brush all of them with a little bit of olive oil before they go on not too much because I don't want them to flare up but just enough to get the char going and then season with a little bit of salt all right let's go to the grill oops so I'm just gonna char these on one side only the goal here is not to cook the romaine so much as it is to establish a good char on one side
and leave the rest of it pretty fresh so that it still eats like a

salad

so I'm not gonna flip them I'm just gonna let them get charred on one side char on a crisp crunchy watery lettuce like romaine kind of adds an awesome depth of flavor that you can't get without the grill beauty beauty oh whoops okay I like to add my

salad

dressing to the bottom of my bowl I'll add about half of it in that way I can spread the dressing all around the bowl and it can help evenly coat
everything and I'll add only half of it just in case there's too much because you can always continue to dress the

salad

but you can never underestimate Lee dress them and then here's where the fingers come in helping to get the dressing in all the little leaves here so cleaned hands it's no big deal I like to leave it whole like this is kind of a knife and fork

salad

and then everyone can take one half of a heart okay and then croutons go into the remaining dressing to get
dressed as well so I'm gonna just use the rest of the dressing to dress the croutons because that will make them that much more delicious I think I'm gonna make too many croutons and I don't hate it and last but not least some beautiful big shards of harm over top and a little bit more black pup to finish okay so there's the finished beauty like I said it's a knife and fork kind of a solid cuz everyone's gonna get one half a romaine heart so this one's for me it's
actually a pretty awesome way to eat a

salad

with a knife and a fork delicious Andy do you want some

Caesar

Andy you want some seeds out no you get your own pork this is the eighth best

Caesar

grilling edition my god it you know you know I've just craved grilled romaine said no one ever I love grilled romaine you would oh my god it's not it's really whatever it's delicious there's such a hater perfect and I trust them you know we made our own croutons we made our own dressing
we dressed with our hands and we got good quality Parmesan cheese so we've basically mastered these best

Caesar

salad

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