The Best Caesar I’ve Ever Made (And I’ve Made A Lot 😂)
Earlier this year I went out to dinner with my daughter, Nora, and ordered a kale Caesar salad with pesto that absolutely shook me to my core. It was phenomenal. (How often do you order salad from a restaurant and feel that way? Never, right?!) If you’ve ever wished your go-to Caesar salad had just a bit more oomph, this is the version you’ve been waiting for. With buttery seared salmon, both hearty kale and crisp Romaine, and a basil pesto-infused Caesar dressing–it’s fresh, flavorful, and anything but ordinary!
Why You’ll Love This Salad
- Restaurant-quality, weeknight speed – Twenty minutes of cook time, tops.
- Focaccia croutons. Need I say more?!
- Flavor powerhouses – Pesto amps up classic Caesar dressing tang; anchovies bring that essential umami flavor.
- Feel good food — I eat salmon weekly (it’s so heart-healthy and delicious) and kale probably twice as often. This salad was made for me. It’ll keep you full for hours!
Attention fellow Caesar salad lovers: If you’re into twists on the classic, try my shredded Brussels sprout Caesar with truffle oil, my lemony kale Caesar salad, or this easy kale pasta salad, perfect for cookouts and potlucks!
Expert Tips for Foolproof Success
- Dry salmon thoroughly. Moisture is the enemy of a truly crispy sear.
- Add dressing gradually. Because it’s a thick, creamy dressing, I like to toss it with about half the dressing first, taste, and add more from there. You can’t take it out once it’s mixed in, so I always start with less.
- Use a fish spatula to flip the pan-seared salmon gently–it’s thin and flexible, ideal for delicate proteins. If you prefer an oven method, my foolproof slow-baked salmon technique guarantees buttery, tender fillets every time.
- Try something other than salmon. It’s just as delicious with shrimp, grilled chicken, or roasted chickpeas.
Caesar Salad Dressing with Pesto (Yes, Please!)
No food processor or blender? No problem. Finely mince the anchovies, garlic, and herbs, then whisk everything in a bowl until smooth.
Let’s start with the pesto Caesar dressing: it’s a creamy blend of mayonnaise, anchovy, Dijon, lemon juice, and basil pesto. Yes—pesto. (Any kind will work, though!) And don’t let the anchovies make you nervous—they don’t taste “fishy” here. Instead, they melt into the dressing, adding saltiness and a rich umami taste.
The salmon is pan-seared until golden and just barely opaque in the center. It’s juicy, flaky, and rich enough to hold its own against the bold flavors of the salad. This is one of those salads that eats like a full, satisfying meal.
Step-by-Step Directions
Store Leftovers Like A Pro
To store leftovers, keep the components separated: dressed greens will wilt quickly, so if you think you’ll have extras, toss only what you plan to eat. Leftover salmon can be stored in the fridge for up to 2 days—flake it into smaller pieces and fold into wraps, grain bowls, or more salad throughout the week.
Serving Ideas
This salad makes a standout weeknight dinner or lunch. For entertaining, you could serve the salad family-style on a large platter with the salmon fillets arranged on top. Add a chilled glass of Sauvignon Blanc or a citrusy spritz and you’ve got a restaurant-worthy meal at home.
For a little something extra on the side, try pairing this with:
- A bowl of lemony white bean soup
- A slice of savory Parmesan focaccia
- Or a few marinated olives or other tapas-like small bites
What are you waiting for?! Give this salmon Caesar salad a try, and don’t forget to leave a rating and review below—I can’t wait to hear how you enjoyed it!
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Salmon Caesar Salad with Kale & Basil Pesto
Equipment
- Large salad bowl
Ingredients
For the Caesar Dressing
- ¾ cup mayonnaise
- 2 Tbsp basil pesto, homemade or your favorite store-bought variety
- 2 anchovies
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- 1 Tbsp Parmigiano Reggiano cheese, grated
- 1 small clove of garlic, finely chopped
- 1½ tsp Dijon mustard
- Water as needed
For the Croutons
- Focaccia (a small piece, just enough to rip into tiny bite-size pieces and fill a ½ cup measuring cup)
- 1-2 Tbsp extra-virgin olive oil
- Kosher salt
For the Salmon
- 4 (6oz) salmon fillets, skin on or off (it will cook more evenly if it sits out at room temperature before searing)
- 1 tsp kosher salt
- Freshly ground black pepper
- 2 Tbsp neutral oil
For the Salad
- ½ bunch of curly kale, stems removed, leaves cut into small bite-size pieces
- 2 heads of romaine lettuce, ends trimmed, leaves cut into bite-size pieces
- ½ cup freshly shredded Parmigiano Reggiano cheese, plus more for serving
- Flaky sea salt
Instructions
- Make the Caesar dressing. Combine ¾ cup mayonnaise, 2 Tbsp basil pesto, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 1 Tbsp grated Parmesan, 1 clove of garlic, and 1½ tsp Dijon mustard in the bowl of a food processor fitted with blade attachment. To make the dressing more pourable, I like to add 1-2 Tbsp water, but this is optional. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed.
- Make the croutons. Preheat an oven to 375°F. Place ripped focaccia pieces on a rimmed baking sheet, then drizzle with 1-2 Tbsp olive oil and a generous sprinkle of kosher salt. Bake for 5-7 minutes, or until crispy and golden brown. Set aside.
- Season the salmon. Pat salmon fillets dry on both sides, then season liberally with 1 tsp kosher salt and a little black pepper.
- Cook the salmon. Heat a large skillet over medium-high heat until hot, about 2-3 minutes. Coat with 2 Tbsp of neutral oil. Carefully place each fillet (skin-side down, if using skin-on) into the hot pan. The sizzle you hear should be moderate–if it’s too loud or popping, reduce the heat slightly. Allow the salmon to cook undisturbed for 4-5 minutes, until it easily lifts away from the pan. Once the edges turn opaque about halfway up the sides, use a spatula or tongs to carefully flip. Cook on the second side for 1-2 minutes more, or until an internal temperature of 130-135°F (54-57°C) is reached. Transfer to a plate.
- Assemble, then serve: In a large salad bowl, combine chopped kale, romaine lettuce, ½ cup of shredded Parmigiano Reggiano, and the focaccia croutons. Spoon in as much of the pesto Caesar dressing as you like, then toss thoroughly. Transfer the salad to individual plates, then top each with a mountain of shredded Parmigiano if you’d like more. Place one salmon fillet on each portion, sprinkle with a pinch of flaky sea salt, then enjoy!
Notes
- Nutrition facts determined based on (4) dinner-size portions of the salad (though you can get more servings if intended as an appetizer).
- Leftover dressing will keep well for up to 1 week in a fridge. Feel free to halve it, but I always make full servings of dressings for easy lunches and dinners.
- If the pesto you’re adding to the salad dressing is already super pungent and garlicky, you can of course leave out the extra clove of garlic. This really depends on how much garlic flavor you want. No judgment either way!
- Many grocery stores will sell focaccia in the bakery by the slice. You can substitute with ciabatta, sourdough, or any other artisan bread you like. Leftover croutons will keep well for 2-3 days at room temperature.
Nutrition
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