Herbal Basil Caesar Salad

This is a light, fresh, and flavourful take on Caesar salad from Melissa Roberts. The recipe was printed in Gourmet Magazine (June 2009).

• Ready In: 30 mins
• Serves: 6

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.