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Caesar Salad with Pepitas

Caesar Salad with Pepitas

by 3 people

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Makes: 8 to 10 servings

Prep: 15 mins

  • 2 cloves garlic
  • 6 anchovy fillets, chopped
  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • 1 large lemon, zested and juiced (3 tbsp juice)
  • 3/4 cup EVOO
  • 3 tablespoons grated manchego cheese
  • 5 romaine hearts, halved crosswise and leaves separated
  • salt and pepper
  • 1/2 cup salted, roasted pepitas (pumpkin seeds)
  1. In a food processor, chop the garlic 1 clove at a time. Add the anchovies, yolk, mustard and zest; process to a paste. With the machine on, drizzle in the EVOO until dressing thickens. Add the cheese and lemon juice.
  2. In a large bowl, toss the lettuce with the dressing; season. Top with the pepitas.
Tip Crunch Time
  • Swap in a simple raw salad in place of a second cooked vegetable side dish. This fresh side adds color and crunch to the plate and comes together in a snap.