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Basil Caesar Dressing

June 26, 2009

This dressing is one worth making…it’s typical Caesar style, but with fresh basil and parsley blended into it for a light, herbal flavor.   I made this for Amanda’s last supper, so to speak, before she moves to Nashville.   You can either serve it Caesar-style, over romaine, croutons and Parmesan, or as I did with some added tomatoes and cucumber.  This can be made ahead of time by blending all the ingredients up to the herbs and refrigerating, then adding the herbs and process right before serving.  This recipe adapted from Gourmet makes about 10 servings.


2 garlic cloves

2 large eggs

6 T extra-virgin olive oil

4 T fresh lemon juice (about 1 large lemon)

1 T anchovy paste

1/2 t ground black pepper

1 1/2 c basil leaves, coarsely chopped

1/2 c flat leaf parsley, coarsely chopped


While motor is running, drop the garlic cloves through the feed tube and process until finely chopped.  Add the lemon juice, eggs, anchovy paste and pepper and process until smooth.  With motor running, slowly stream in 6 T of extra-virgin olive oil and process until dressing has emulsified (it should be thick and completely blended.)  Add herbs and process until they are finely chopped and dressing is green.

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