There are many versions of the humble Caesar Salad but this tasty South-of-the-border style version I picked up in New Orleans will have your guests scraping their plates clean!



  • 3/4 cup of pumpkin seeds (pepitas)
  • 1 cup fresh coriander (cilantro) leaves
  • 3/4 cup of your favourite Pukara Estate whole-egg mayonnaise
  • 3/4 cup Pukara Estate Herb Extra Virgin Olive Oil
  • 1 can (110g) diced green chillies, well drained or fresh green chillies if in season
  • 1/4 cup Pukara Estate Red Wine Liqueur Vinegar
  • 1/4 cup crumbled feta cheese
  • 1 clove of garlic, crushed
  • 1/2 teaspoon of Pukara Estate Pepper and Olive Smoked Salt Flakes


  • 1 large head romaine or red romaine lettuce or 6 kale leaves, washed
  • 1 1/2 cups of seasoned croutons (or lightly toast your own cubed sour dough or bâtard pieces until lightly browned)
  • 1/2 cup crumbled feta cheese



  1. Toast the pumpkin seeds in a dry skillet over medium heat until lightly browned. Set aside 1/2 cup.
  2. Combine the remaining 1/4 cup seeds in a blender or food processor with all the other dressing ingredients, and process until coarsely chopped.
  3. Chill for at least 1 hour to allow the flavours to blend. Store in a glass container.
  1. In a salad bowl, combine all the ingredients for the salad with the 1/2 cup of toasted pumpkin seeds reserved from the dressing.
  2. Toss the salad with the dressing and serve immediately . Serves 8.


I am a professional food presenter and cook who loves inspiring a little gourmet at home. I hope my blog posts and recipes inspire you to get creating in your kitchen.