Creamy Basil Cesar Salad
With egg prices the way they are in the US, I think it’s about time we look towards alternatives to some of the classic dishes that we have all known to love so much, like the Cesar salad.
Sure, recipes vary but the classic recipe do involve making a basic mayonnaise then adding garlic, anchovies, lemon and cheese, a process that, you guessed it, involves eggs.
So I have come up with a bit of an alternative that also brings a peppery, fresh flavor to the salad with some basil and a bit of extra creaminess with some nuts, essentially making this a cross between Cesar dressing and pesto. But I will also be adding some mayonnaise which, while it is an egg product, is actually a bit cheaper than buying eggs.
This is a great salad to serve with pasta, with a summertime barbecue as romaine lettuce doesn’t wilt nearly as quickly as other leafy greens, or to have it on it’s own as a tasty lunch, maybe with some grilled chicken on top if you please.
Serves 4
For the Dressing:
2 large bunches of fresh basil leaves
3/4 cup pine nuts, toasted and divided (Almonds would also work)
4 anchovy filets (or 1 tbsp of Worcestershire sauce)
2 fat garlic cloves
Grated zest and juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup mayonnaise
1/2 cup finely grated Parmigiano Reggiano
Salt and pepper
For the Salad:
2 large heads of Romaine lettuce
2 cups Croutons*
A wedge of Parmigiano, shaved with a vegetable peeler
*For croutons, you can use store bought if you’d like, or you can make your own. It’s very easy to do, just cut some stale crusty bread into small cubes, toss with olive oil, salt and pepper, then bake for 20 minutes at 350. But it’s up to you.
To make the dressing, put the basil into a food processor along with 1/2 cup of pine nuts, the anchovies, garlic, lemon zest and juice. Add a pinch of salt, then run the food processor until the basil is finely chopped.
Add the olive oil, yes it’s fine to add it all at once, then pulse until it forms a paste. Add the mayonnaise and cheese, then pulse until it becomes creamy. Taste it and season with salt and pepper until you like it.
Remove any brown leaves from your romaine heads. Cut each head lengthwise into 6 pieces, keeping the root intact, and then cut into bite-sized pieces. Generously wash the lettuce and dry either with a salad spinner or with layers of paper towels.
To serve, dump the lettuce and half of the croutons into a large salad bowl, then add enough dressing to coat. Remember that you can always add more dressing, but you can’t take it away. Toss to combine, then top with the remaining croutons and shaved Parmigiano, then divide among smaller bowls and enjoy!
