Basil Caesar Salad

4.7(50)

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

by Melissa Roberts·published 2009-05-21

Servings

Makes 6 servings

Total time

30 min

Calories / serving

—

Ingredients (10)

serves

1 (10-inch) piece baguette, cut into 1-inch piecesbaguette
1/2 cup extra-virgin olive oil, dividedolive-oil
1 garlic clovegarlic
1 large eggegg
2 tablespoons fresh lemon juicelemon-juice
1 tablespoon anchovy pasteanchovy-paste
1 cup basil leaves, coarsely choppedbasil
1/2 cup flat-leaf parsley, coarsely choppedparsley
1 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswiseromaine
1 cup coarsely grated Parmigiano-Reggianoparmesan

Instructions (4 steps)

01Preheat oven to 375°F with rack in middle.
02Toss 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.
03Meanwhile, 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.

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Not rich — missing servings, total time, or calories.