Menu Enter a recipe name, ingredient, keyword...

Pacific-Rim Caesar Salad


Google Ads
Rate this recipe 0/5 (0 Votes)
Pacific-Rim Caesar Salad 0 Picture


  • 1 tablespoon sesame seeds
  • 1/4 cup fresh lime juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon minced lemongrass (available at Asian markets and in the produce section of some supermarkets)
  • 1 tablespoon sesame oil
  • 1 tablespoon fish sauce (nam pla) (available at Asian markets and in the Asian foods section of many supermarkets)
  • 2 garlic cloves peeled
  • 2 teaspoons chili-garlic sauce (available at Asian markets and in the Asian foods section of many supermarkets)
  • 1/2 cup vegetable oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 large romaine lettuce head torn bite size (abt 15 cups loosely packed)
  • 1 cup grated Parmesan cheese - (packed) abt 3 oz


Servings 6


Step 1

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

This recipe yields 6 first-course servings.

Top this salad with seared tuna or scallops to make it into a main course for four.

Review this recipe