Basil Caesar Salad Recipes

HERBAL BASIL CAESAR SALAD

Herbal Basil Caesar Salad image

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

Provided by blucoat

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 422.6, Fat 25.1, SaturatedFat 5.6, Cholesterol 48.2, Sodium 764.9, Carbohydrate 36.2, Fiber 4.2, Sugar 1.3, Protein 14.1

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