Herbal Basil Caesar Salad

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“This is a light, fresh, and flavourful take on Caesar salad from Melissa Roberts. The recipe was printed in Gourmet Magazine (June 2009).”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F with rack in middle.
  2. 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.
  3. 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.
  4. Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.

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