Recipe courtesy of Molly Yeh
Caesar with Deep-Fried Garlic Nuggets
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- Level: Intermediate
- Total: 45 min (includes resting time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 679
- Total Fat
- 51 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 648 mg
One of Molly’s favorite restaurants growing up served rolls drenched in a garlic butter oil situation with so much Parmesan… these are deep-fried knot versions of those on a pile of Caesar dressed greens. It’s balanced and it’s beautiful.
- Level: Intermediate
- Total: 45 min (includes resting time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 679
- Total Fat
- 51 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 21 mg
- Sodium
- 648 mg
Ingredients
Caesar Dressing:
Nuggets:
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Directions
Special equipment:
a deep-fry thermometer- For the dressing: In a medium bowl, combine the Greek yogurt, Parmesan, olive oil, Dijon mustard, salt, Worcestershire, garlic, lemon zest and juice, and black pepper. Taste and adjust the seasoning as desired. Set aside.
- For the nuggets: Divide the pizza dough into little 1-inch nuggets, dusting with flour if it’s sticky, then cover with plastic wrap and let sit for a few minutes while you heat up the frying oil.
- In a heavy-bottomed pot, heat 2 inches of neutral oil to 350 degrees F. Fry the dough nuggets in a few batches until golden, about 2 minutes.
- In a small saucepan, heat the butter and olive oil over medium-low heat. Add the garlic and crushed red pepper and simmer lightly, swirling occasionally, for 2 minutes. Add the freshly fried dough balls (they can definitely still be warm) to a large bowl and drizzle them with the garlic butter. Add the Parmesan, parsley, and a pinch of salt and toss to coat.
- In a large bowl, toss the romaine with the dressing to taste and loads of shaved Parm and black pepper. Transfer to a serving platter and top with the dough balls and anchovy fillets, if using.
