Herbal Basil Caesar Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is a light, fresh, and flavourful take on Caesar salad from Melissa Roberts. The recipe was printed in Gourmet Magazine (June 2009). 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 |
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.
|
|