Zesty Pesto Caesar Salad!
Pesto Caesar salad: master this bright, herby twist on a classic. Craft a creamy dressing with fresh ingredients, perfect for a quick lunch.
Ingredients
- 2 egg yolks
- 2 anchovy filets, roughly chopped
- 2 medium garlic cloves, roughly chopped
- ½ teaspoon sea salt
- 2 tablespoons fresh lemon juice (from 1 lemon)
- ½ cup avocado oil or other neutral oil
- ½ teaspoon freshly cracked black pepper, plus more for serving
- ¼ cup pesto, homemade or store bought
- 8 cups chopped Romaine lettuce
- ½ cup finely grated Parmesan cheese
Instructions
- To a tall mason jar, add the egg yolks, anchovies, garlic, salt, and 1 tablespoon of the lemon juice. Use an immersion blender to blend for about 30 seconds.
- Continue blending and gradually pour in the oil, keeping the blender flat on the bottom of the jar. Slowly lift the blender up to incorporate the remaining oil.
- Add the remaining lemon juice, pepper, and pesto, then blend until combined.
- In a large bowl, toss the Romaine lettuce with the dressing and half of the grated Parmesan cheese. Top with the remaining Parmesan and pepper to taste.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.