Ditch the bottled dressing and make Molly Baz' 'Cae Sal' from scratch
"A great Caesar salad is crisp with a thick peppery, garlicky dressing, lots of Parmesan cheese and homemade croutons...."
INGREDIENTS
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1/2 crusty baguette (about 6 ounces)
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2 tablespoons extra-virgin olive oil
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kosher salt
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freshly ground black pepper
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2 large eggs
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1 clove garlic
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1/2 lemon, zested and juiced
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4 oil-packed anchovy fillets
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1 teaspoon Dijon mustard
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1/2 cup canola or vegetable oil
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1 teaspoon Worcestershire sauce
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2 ounces grated Parmesan cheese (about 1/2 cup), divided, plus more for serving
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4 romaine hearts
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