Herbal Basil Caesar Salad

Name: Herbal Basil Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 (10 inch) baguette, cut into 1-inch pieces; 1/2 cup extra virgin olive oil, divided; 1 garlic clove; 1 large egg; 2 tablespoons fresh lemon juice; 1 tablespoon anchovy paste; 1 cup basil leaves, coarsely chopped; 1/2 cup flat leaf parsley, coarsely chopped; 1 (1 lb) package romaine lettuce hearts, leaves separated and washed well, then halved crosswise; 1 cup coarsely grated parmigiano-reggiano cheese

Submitted by blucoat

"This is a light, fresh, and flavourful take on Caesar salad from Melissa Roberts. The recipe was printed in Gourmet Magazine (June 2009)."

Download

Ready In:: 30mins
Ingredients:: 10
Serves:: 6

ingredients

1 (10 inch) baguette, cut into 1-inch pieces
¹⁄₂ cup extra virgin olive oil, divided
1 garlic clove
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste
1 cup basil leaves, coarsely chopped
¹⁄₂ cup flat leaf parsley, coarsely chopped
1 (1 lb) package romaine lettuce hearts, leaves separated and washed well, then halved crosswise
1 cup coarsely grated parmigiano-reggiano cheese

directions

Preheat oven to 375°F with rack in middle.
Toss bread with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread out in 1 layer. Toast in oven, stirring halfway through, until golden, 12 to 15 minutes.
Meanwhile, with motor running, drop garlic into a food processor and finely chop. Add egg, lemon juice, anchovy paste, and 1/2 teaspoon pepper and pulse until combined. With motor running, add remaining 6 tablespoons oil in a slow stream, blending until emulsified. Add herbs and blend until dressing turns green and herbs are finely chopped.
Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.