Pesto Caesar Salad with Castelvetrano Olives
This Pesto Caesar Salad blends the bold, garlicky richness of Caesar dressing with the fresh, herbaceous punch of basil pesto. Add buttery Castelvetrano olives for a burst of briny sweetness, and you’ve got a Mediterranean-inspired salad that’s perfect on its own or topped with grilled chicken or salmon.
Time:
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
For the Salad:
1 large head romaine lettuce (or 2 small hearts), chopped
1/2 cup Castelvetrano olives, pitted and halved
1/4 cup shaved Parmesan cheese
Optional: cherry tomatoes, pine nuts, or red onion slices
For the Croutons (optional):
2 cups rustic bread, cubed
1 tbsp olive oil
Salt & pepper, to taste
For the Pesto Caesar Dressing:
1/4 cup mayonnaise (or Greek yogurt for lighter)
2 tbsp basil pesto
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely minced or grated
2 tbsp grated Parmesan
Salt & black pepper, to taste
Optional: 1 tsp anchovy paste
Water to thin, if needed
Instructions:
1. Make the Croutons:
Toss bread cubes with olive oil, salt, and pepper.
Toast in a skillet over medium heat or bake at 375°F (190°C) for 8–10 minutes until golden.
2. Mix the Dressing:
In a bowl, whisk together mayo, pesto, lemon juice, mustard, garlic, Parmesan, and anchovy paste (if using).
Season with salt and pepper. Thin with a splash of water or olive oil for drizzling consistency.
3. Assemble the Salad:
In a large bowl, toss romaine with half the dressing.
Add Castelvetrano olives, Parmesan shavings, and croutons.
Drizzle with remaining dressing and gently toss again.
4. Serve:
Finish with extra cracked black pepper, more Parmesan, or a squeeze of lemon.
Notes & Tips:
Pesto options: Use basil, arugula, or kale pesto — homemade or quality store-bought.
Want protein? Add grilled chicken, shrimp, or a soft-boiled egg.
Make ahead: Dressing can be made 3 days in advance and kept chilled.
Gluten-free? Use GF bread or roasted chickpeas instead of croutons.
Frequently Asked Questions
Q: Can I skip the anchovy paste?
A: Yes! The pesto and Parmesan give plenty of umami, though anchovy adds depth.
Q: What makes Castelvetrano olives special?
A: They’re buttery, mild, and less salty than most olives — great for people who don’t usually like olives.
Q: Can I use kale or spinach instead of romaine?
A: Yes — just massage kale with a bit of olive oil first to soften it.
Q: Is this good for meal prep?
A: Best fresh. To prep ahead, keep dressing separate until ready to eat.
Nutritional Information
Calories: 310
Protein: 8g
Carbs: 14g
Fat: 26g
Fiber: 3g
Sugar: 2g
Sodium: 520mg