Creamy, zesty, and packed with bold Peruvian flavors, this twist on the classic Caesar dressing brings bright aji amarillo and aromatic huacatay into the mix.

Why You'll Love Peruvian Caesar Salad

This salad dressing is a bold upgrade on the classic Caesar, blending zesty lime, smoky aji amarillo, and fragrant huacatay. Creamy, tangy, and packed with umami, it works well spooned over any greens.

Tips and Tricks

Use fresh lime juice for the brightest citrus notes.
Adjust aji amarillo paste to control the heat level.
Store dressing in an airtight container and shake well before each use.

Variations

Swap anchovies for capers for a vegetarian option.
Use avocado oil or extra virgin olive oil based on preference.
Add fresh cilantro or parsley for an herbal twist.

Substitutions

Use mayonnaise instead of egg yolk for easier emulsification.
Red wine vinegar can be replaced with apple cider vinegar.
Huacatay paste can be swapped with basil pesto or omit if unavailable.

Best Served With

Crisp romaine or mixed greens
Grilled chicken or shrimp
Garlic croutons or toasted nuts
Fresh lime wedges

How to Store Leftovers

Keep the dressing in an airtight container refrigerated for up to 3 days. Shake or whisk before each use to re-emulsify.

A close-up of a fresh green salad with leafy greens, grated cheese, roasted peanuts, and a creamy yellow dressing drizzled on top.

Peruvian Caesar Salad

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Creamy, zesty, and packed with bold Peruvian flavors, this twist on the classic Caesar dressing brings bright aji amarillo and aromatic huacatay into the mix.

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Prep Time 10

Total Time 10

Servings: 24 tablespoons

Course: Dressing/Condiment, Salad

Cuisine: Latin, Peruvian

Calories: 1751

Ingredients Equipment Method Nutrition Notes

Ingredients

1 Egg yolk
50 g Parmesan cheese grated
30 g Aji amarillo paste
25 g Anchovies
5 g Worcestershire sauce
10 g Lime juice
15 g Huacatay paste
10 g Red wine vinegar
25 g Garlic confit
20 g Oyster sauce
160 g Avocado oil

Equipment

Blender or food processor
Airtight container for storage

Method

Combine all ingredients except the avocado oil in a blender or food processor.
With the machine running, slowly drizzle in the avocado oil to emulsify and create a creamy dressing.
Transfer to an airtight container and refrigerate for up to 3 days.

Nutrition

Calories: 1751kcalCarbohydrates: 15gProtein: 27gFat: 179gSaturated Fat: 29gPolyunsaturated Fat: 23gMonounsaturated Fat: 119gCholesterol: 243mgSodium: 1454mgPotassium: 339mgFiber: 0.3gSugar: 4gVitamin A: 731IUVitamin C: 9mgCalcium: 672mgIron: 2mg

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days. It will thicken as it chills, so give it a good stir or shake before dressing your greens. This one has raw egg yolk, so don't push past the 3-day window.