Pesto Caesar Salad

When pesto meets caesar salad.

Serves 2-4



Caesar Dressing:

Pesto Ingredients:


In a food processor or blender add the Parmesan, anchovies, garlic cloves, dijon, Worcestershire, egg yolk, and lemon juice. Blend and slowly drizzle in the vegetable oil until emulsified. Pour the dressing into a large bowl and slowly whisk in the olive oil then season with salt and pepper to taste. Keep cold until ready to use.

Clean out the food processor and repeat the process for the pesto by combining all the ingredients into a food processor except the parmesan cheese. Blitz everything together until smooth then place in a medium size bowl and fold in the parmesan cheese. Season to taste with salt and pepper then set aside

Chop, wash, and rinse the romaine lettuce and set aside. Cut the top off the garlic and fold up in foil with a little olive oil and salt. Roast for 40 minutes in the oven set to 350 degrees Fahrenheit. Once cool add the roasted garlic cloves to softened butter and spread on the sliced baguette. Toast the buttered baguette slices until crisp and cut into croutons.

Assemble the salad with the lettuce, shaved Parmesan, croutons, and as much of the caesar dressing as you like then add dollops of the pesto around the salad. If you want to add protein I recommend grilled chicken breast.


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