Basil Caesar Salad
A fresh twist on the classic Caesar salad featuring fresh basil and parsley herbs, homemade croutons, and a creamy anchovy-based dressing topped with Parmigiano-Reggiano cheese.
Ingredients
- •1 piece baguette
- •½ cup extra-virgin olive oil
- •1 clove garlic
- •1 large egg
- •2 tablespoons fresh lemon juice
- •1 tablespoon anchovy paste
- •1 cup basil leaves
- •½ cup flat-leaf parsley
- •1 pound romaine hearts
- •1 cup Parmigiano-Reggiano
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle.
5 min
- 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.
15 min
- 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.
10 min
- 4.
Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.
5 min
