Description
Enjoy a fresh twist on the classic Caesar salad with the vibrant flavors of pesto and Castelvetrano olives.
Ingredients
Scale
- 2 egg yolks
- 2 anchovy filets
- 2 medium garlic cloves
- ½ teaspoon sea salt
- 2 tablespoons fresh lemon juice
- ½ cup avocado oil
- ½ teaspoon freshly cracked black pepper
- ¼ cup pesto
- 8 cups chopped Romaine lettuce
- ½ cup finely grated Parmesan cheese
- 1 rotisserie chicken
- 2 cups pitted Castelvetrano olives
- Croutons
Instructions
- In a bowl, whisk together the egg yolks, anchovy filets, garlic, salt, and lemon juice until blended.
- Slowly drizzle in the avocado oil while whisking continuously until the dressing is emulsified.
- Stir in the cracked black pepper and pesto until well combined.
- In a large salad bowl, combine the chopped Romaine lettuce, shredded rotisserie chicken, Castelvetrano olives, and Parmesan cheese.
- Drizzle the pesto Caesar dressing over the salad and toss gently to coat.
- Serve immediately, topped with croutons if desired.
Notes
Feel free to customize this salad by adding more vegetables or switching up the protein. This makes for a great lunch or dinner option.
- 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, Caesar Salad Recipe, Salad with Pesto