Herbal Basil Caesar Salad Recipes

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LEMON-HERB CHICKEN WITH ROASTED POTATOES AND EASY CAESAR SALAD



Lemon-Herb Chicken with Roasted Potatoes and Easy Caesar Salad image

Provided by Lesley Porcelli

Categories     Chicken     Leafy Green     Herb     Potato     Poultry     Vegetable     Roast     Dinner     Root Vegetable     Fall     Winter     Healthy     Self     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 20

Chicken:
Juice of 2 lemons (about 1/3 cup)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 teaspoons chopped garlic
4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
1 tablespoon plus 1 1/2 teaspoons olive oil
Potatoes:
14 ounces small red potatoes, quartered
4 teaspoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
Salad:
2 slices whole-wheat bread
3 teaspoons chopped garlic
1-2 anchovy fillets, sliced
Juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
8 romaine lettuce leaves, cut into bite-size pieces
Freshly ground black pepper

Steps:

  • Chicken:
  • Mix lemon juice, basil, oregano and garlic. Season chicken with salt and pepper. Heat oil over medium heat in a large skillet. Cook chicken 8 minutes; turn and cook 5 minutes more. Add lemon-juice mixture and stir up anything stuck to skillet. Reduce heat and cover; simmer until cooked through, about 6 minutes.
  • Potatoes:
  • Heat oven to 450°F. Toss all ingredients in a roasting pan and cover with foil. Cook 20 minutes. Remove foil; cook 20 minutes more, stirring once.
  • Salad:
  • Toast bread until very crisp, then rub each slice with 1 teaspoon garlic. Beat remaining 1 teaspoon garlic with anchovies, lemon juice, oil and salt with a fork in a salad bowl until well emulsified. Add lettuce; toss to evenly coat leaves. Grind black pepper over salad. Dice garlic toast and add croutons to salad. Toss again to mix well. Serve salad immediately.

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

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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