Basil Caesar Salad

Health score
24%
Basil Caesar Salad
30 min.
6
143kcal

Suggestions


If you’re looking to elevate your salad game, then our Basil Caesar Salad is the perfect addition to your culinary repertoire! This fresh take on the classic Caesar salad incorporates vibrant basil and garden-fresh parsley, giving it a delightful twist that will awaken your taste buds. With the crisp crunch of romaine hearts and the satisfying texture of homemade croutons, this salad serves as an impeccable side dish, starter, or even a light snack that leaves you feeling refreshed and full.

The creamy dressing, made using a harmonious blend of anchovy paste, egg, garlic, and lemon juice, adds a rich flavor that complements the fresh herbs beautifully. The secret to this dressy delight lies in the pure, extra-virgin olive oil poured in while blending, creating a luscious and emulsified dressing that coats every leaf perfectly. To top it all off, a generous sprinkle of coarsely grated Parmigiano-Reggiano brings an irresistible umami flavor that ties everything together.

This Basil Caesar Salad is not just a dish; it's a celebration of wholesome ingredients that combines health and flavor in every bite. Perfect for gatherings or as a quick meal prep option for busy days, this recipe offers 6 servings and can be whipped up in just 30 minutes. Indulge in a bowl of this delicious salad, and watch it become a favorite among family and friends!

Ingredients

  • tablespoon anchovy paste 
  • 10 inch baguette cut into 1-inch pieces
  • cup basil leaves coarsely chopped
  • large eggs 
  • 0.5 cup flat-leaf parsley coarsely chopped
  •  garlic clove 
  • tablespoons juice of lemon fresh
  • 0.5 cup olive oil extra-virgin divided
  • cup coarsely parmigiano-reggiano grated
  • pound baby greens washed separated halved well

Equipment

  • food processor
  • bowl
  • frying pan
  • oven

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.
  4. 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.
  5. Add herbs and blend until dressing turns green and herbs are finely chopped.
  6. Toss romaine with dressing, croutons, and half of cheese in a large bowl.
  7. Sprinkle with remaining cheese.
  8. The egg in this recipe is not cooked.

Nutrition Facts

Calories143kcal
Protein25.78%
Fat57.67%
Carbs16.55%

Properties

Glycemic Index
38.46
Glycemic Load
1.67
Inflammation Score
-10
Nutrition Score
17.406956610472%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
10.79mg
Luteolin
0.11mg
Kaempferol
0.09mg
Myricetin
0.75mg
Quercetin
1.7mg

Nutrients percent of daily need

Calories:143.06kcal
7.15%
Fat:9.38g
14.43%
Saturated Fat:3.61g
22.59%
Carbohydrates:6.05g
2.02%
Net Carbohydrates:4.12g
1.5%
Sugar:1.45g
1.61%
Cholesterol:44.6mg
14.87%
Sodium:412.08mg
17.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.43g
18.87%
Vitamin K:179.02µg
170.5%
Vitamin A:7393.43IU
147.87%
Folate:124.11µg
31.03%
Calcium:252.8mg
25.28%
Phosphorus:171.89mg
17.19%
Vitamin C:12.48mg
15.13%
Selenium:9.25µg
13.21%
Manganese:0.21mg
10.4%
Vitamin B2:0.18mg
10.39%
Iron:1.75mg
9.75%
Potassium:280.01mg
8%
Fiber:1.93g
7.72%
Magnesium:27.34mg
6.84%
Vitamin B1:0.1mg
6.59%
Zinc:0.93mg
6.22%
Vitamin E:0.92mg
6.13%
Vitamin B6:0.11mg
5.71%
Vitamin B3:1.12mg
5.6%
Vitamin B12:0.3µg
4.96%
Copper:0.09mg
4.35%
Vitamin B5:0.39mg
3.89%
Vitamin D:0.3µg
1.97%
Source:Epicurious