Pepitas Caesar Salad
Serving Size / Yield
- 1 cup pepitas
- 1/2 pound cubed gouda cheese
- 2 cups croutons
- 4 boneless skinless chicken breasts, cubed
- 1/2 cup italian dressing
- 1 head Romaine lettuce
- 1 head Butter lettuce
- FOR THE DRESSING
- 2 tablespoons of lemon juice (or the hand-squeezed juice of 1 lemon)
- 1/4 cup parmesan
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 6 anchovy fillets
- 2 large egg yolks
- Sea salt and freshly ground pepper, to taste
For the pepitas and croutons, obviously whatever brands you prefer work for this recipe, but keep in mind if you're getting seasoned or unseasoned. If you get seasoned, it might be better to make the salad dressing with less salt and pepper, and obviously vice versa. Keep tasting, make it your own!
First, place your chicken breasts with the Italian dressing in a gallon-sized bag and marinade in the refrigerator for at least one hour.
While it's marinating, work on the dressing. Using a handmixer, pour the anchovies and egg yolks into a large bowl. Mash them together until there are no big chunks of anchovy. Add in the lemon juice, garlic, and mustard and keep mixing. Gradually pour in the olive oil, really take your time in ensuring it's a smooth, creamy consistency. Slowly add in the parmesan and taste. Add salt and pepper as desired. Cover the bowl with plastic wrap and refrigerate.
Tear up your lettuce and place it in a large bowl. Add in the pepitas, croutons, and gouda.
Remove your chicken from the marinade and cook over medium high heat (approximately 5 minutes).
Allow chicken to cool. While the chicken is cooling, stir the dressing. Place the cooled chicken on top and sprinkle more pepitas on top. Drizzle the dressing on top and enjoy!