Basil Caesar Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon anchovy paste
- 1 garlic clove
- 1/2 cup extra-virgin olive oil, divided
- Carbohydrate 5 g(2%)
- Cholesterol 46 mg(15%)
- Fat 24 g(37%)
- Fiber 2 g(8%)
- Protein 10 g(20%)
- Saturated Fat 6 g(30%)
- Sodium 364 mg(15%)
- Calories 271
Preparation 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. Cooks' note:The egg in this recipe is not cooked.
Preparation 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. Cooks' note:The egg in this recipe is not cooked.
