Basil Caesar Salad
The recipe Basil Caesar Salad is ready in roughly 30 minutes and is definitely an excellent pescatarian option for lovers of American food. One serving contains 269 calories, 9g of protein, and 24g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a side dish. A mixture of flat-leaf parsley, coarsely parmigiano-reggiano, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty.
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.
The egg in this recipe is not cooked.