Herbal Basil Caesar Salad

• 1 (10 inch) 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 (1 lb) package romaine lettuce hearts, leaves separated and washed well, then halved crosswise
• 1 cup coarsely grated parmigiano-reggiano cheese

1. Preheat oven to 375u0b0F 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. 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.
4. Toss romaine with dressing, croutons, and half of cheese in a large bowl. Sprinkle with remaining cheese.

baguette, extra virgin olive oil, garlic, egg, lemon juice, anchovy paste, basil, flat leaf parsley, romaine lettuce hearts, cheese

Taken from www.food.com/recipe/herbal-basil-caesar-salad-440325 (may not work)