Basil Caesar Salad

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Nutrition per serving    (USDA % daily values)
CAL
481
FAT
84%
CHOL
26%
SOD
47%

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Ingredients for 6 servings

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

Preparation

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.

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