the best ceasar salad dressing

the other week i had the lovely opportunity to make dinner for les and jer- molly too through les but well- molly's days of appreciating good wine, good food and good dressing are many years to come. we did delve into hell's kitchen which was a stellar bottle. right now- most favorite bottle of wine. thanks to kitchen sink i made this recipe i had my eye on. ceasar which can go too heavy most times- but this was light and fresh and salty and wonderful. make it- especially if you have herbs and a food processor.

Basil Caesar Salad

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

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.

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