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
- For the creamiest dressing, ensure your egg yolks are at room temperature before blending. This helps them emulsify better with the oil. - If your dressing breaks, don't panic! Slowly whisk in a tablespoon of warm water or an extra egg yolk to bring it back together.
- This dressing stores well in an airtight container in the refrigerator for up to 3 days. Toss with lettuce just before serving for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- This dressing stores well in an airtight container in the refrigerator for up to 3 days. Toss with lettuce just before serving for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.