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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 minutes
Total Time 10 minutes
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
 

  1. Combine all ingredients except the avocado oil in a blender or food processor.
  2. With the machine running, slowly drizzle in the avocado oil to emulsify and create a creamy dressing.
  3. 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.

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