Basil Caesar Salad

Name: Basil Caesar Salad
Yield: 4 servings
Ingredients: 1 1 (10-inch) piece baguette, cut into 1-inch pieces; 1 1/2 cup extra-virgin olive oil, divided; 1 1 garlic clove; 1 1 large egg; 1 2 tablespoons fresh lemon juice; 1 1 tablespoon anchovy paste; 1 1 cup basil leaves, coarsely chopped; 1 1/2 cup flat-leaf parsley, coarsely chopped; 1 1 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise; 1 1 cup coarsely grated Parmigiano-Reggiano

From the kitchen of Carly

A Caesar salad that trades predictability for fresh basil and parsley, blended right into the dressing until it's bright green. Crispy croutons and sharp Parmigiano complete the picture. Classic meets garden-fresh without compromise.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (10-inch) piece baguette, cut into 1-inch pieces
11/2 cup extra-virgin olive oil, divided
11 garlic clove
11 large egg
12 tablespoons fresh lemon juice
11 tablespoon anchovy paste
11 cup basil leaves, coarsely chopped
11/2 cup flat-leaf parsley, coarsely chopped
11 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise
11 cup coarsely grated Parmigiano-Reggiano

Instructions

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.