Description

Elevate your salad game with this Pesto Caesar Salad featuring Castelvetrano olives, combining the classic Caesar elements with a vibrant pesto twist.

Ingredients

Scale

2 egg yolks

2 anchovy filets

roughly chopped

2 medium garlic cloves

roughly chopped

½ teaspoon sea salt

2 tablespoons fresh lemon juice

½ cup avocado oil or other neutral oil

½ teaspoon freshly cracked black pepper

¼ cup pesto

8 cups chopped Romaine lettuce

½ cup finely grated Parmesan cheese

1 rotisserie chicken

shredded

2 cups pitted Castelvetrano olives

halved

Croutons

store-bought or homemade (optional)

Instructions

In a blender, combine egg yolks, anchovy filets, garlic, sea salt, and lemon juice. Blend until smooth.
With the blender running, slowly drizzle in the avocado oil until emulsified. Add black pepper and pesto, blending until combined.
In a large bowl, toss the chopped Romaine lettuce with the Pesto Caesar Dressing until well coated.
Add the shredded rotisserie chicken, Castelvetrano olives, and Parmesan cheese, gently tossing to combine.
Serve immediately, topped with additional black pepper and croutons if desired.

Notes

For a creamier dressing, you can add a tablespoon of mayonnaise to the dressing ingredients. This salad is best enjoyed fresh but can be refrigerated for up to a day.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 38 g
Saturated Fat: 8 g
Unsaturated Fat: 28 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 145 mg

Keywords: Pesto Caesar Salad, Castelvetrano Olives, Salad Recipe, Caesar Dressing, Easy Salad