Caesar Salad with Pepitas

caesar salad with pepitas
  • Prep Time
  • 8Servings


  • 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)


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.

In a large bowl, toss the lettuce with the dressing; season. Top with the pepitas.