Active Time

　　20 min

　　Total Time

　　30 min

　　Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

　　

Ingredients

Makes 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

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 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.

　　

Step 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.

　　

Step 4

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.