Caesar Salad Reinvented with Lime


  • romaine, roughly chopped and rinsed, and patted dry
  • 1 batch Croutons
  • 1/3c pumpkin seeds
  • dash each: garlic powder, onion powder, chili powder, cayenne, salt, & pepper.
  • 1/4 to 1/3c Parmesan


  • 1/4c (olive oil + about 1T pumpkin seed oil (optional))
  • 1/4t salt
  • 1/8t dry mustard
  • juice of 1 lime
  • zest of 1 lime
  • 1t lemon juice
  • 3 large cloves garlic
  • 3/4t worcestershire sauce
  • 1/4t black pepper
  • fresh salt & pepper to taste


  1. Preheat oven to 400 (or leave on after making Croutons).
  2. Toss pumpkin seeds in a bowl with spices.
  3. Place in a single layer on a baking sheet covered in foil.
  4. Drizzle garlic cloves with olive oil, top with freshly ground salt and pepper, and wrap in tin foil.
  5. Bake pumpkin seeds and garlic for 5-10 minutes, or until pumpkin seeds are plump and toasted (be sure not to burn!). Garlic is ready when it's fragrant.
  6. Place greens in a bowl and lightly toss with dressing (see below). Once dressing is evenly distributed, add 3/4 of the parmesan, (cooled) croutons and pumpkin seeds, and mix well. Top with remaining croutons, seeds, and parmesan, and a few cracks of black pepper.


  1. Combine all ingredients for dressing in a blender and blend well. Add salt, black pepper, and lemon juice to taste.