Caesar Salad with Basil
6 servings
30 minutes
Caesar salad with basil is an exquisite variation of the famous American dish, rooted in the 1920s. The classic recipe is attributed to Caesar Cardini, an Italian restaurateur who created it under ingredient shortages. In this version, fresh basil leaves add a unique aroma to the dish, highlighting the rich flavor of the dressing that pairs with crispy croutons and tender romaine lettuce leaves. The light acidity of lemon juice and the savory notes of anchovy paste make it truly balanced. The salad is perfect as a main course or a refined appetizer, especially in the summer season. It pairs wonderfully with white wine or refreshing drinks, and its aroma and texture make it a favorite choice among gourmets worldwide.
1
Preheat the oven to 190 degrees.
2
Break the baguette into small pieces and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 0.25 teaspoon of salt and pepper. Toss and roast until golden brown for 12-15 minutes.
- Olive oil: 0.5 glass
- French baguette: 1 piece
- Grated Parmesan cheese: 120 g
3
Meanwhile, chop the garlic in a blender. Add the egg, lemon juice, anchovy paste, and 0.5 teaspoons of pepper. Mix well. While whisking, add the remaining 6 tablespoons of oil, then the finely chopped herbs. Mix everything well.
- Garlic: 1 clove
- Chicken egg: 1 piece
- Lemon juice: 2 tablespoons
- Anchovy paste: 1 tablespoon
- Olive oil: 0.5 glass
- Basil leaves: 1 glass
- Parsley: 35 g
4
In a large bowl, mix the salad leaves with the dressing, crispy croutons, and half of the cheese. Top with the remaining cheese and serve.
- Romano lettuce: 450 g
- Grated Parmesan cheese: 120 g
- French baguette: 1 piece
