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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal. Ingredients:
1 (10-inch) piece 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 package romaine hearts (1 pound), leaves separated and washed well, then halved crosswise |
1 cup coarsely grated parmigiano-reggiano |
Directions:
1. Preheat oven to 375°F with rack in middle.
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.
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.
4. Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.
5. Cooks' note: The egg in this recipe is not cooked.
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