Avocado Caesar

By Lori

4 Person

40 Minutes

0 Calories

We love Caesar Salad around here and make it frequently, especially during the Summer, either as a side or boosted with a little something extra as a complete meal. This one can be either. I like to put some of the ingredients in separate bowls so that we can actually make our own for our individual tastes. This version pairs creamy avocado with briny anchovies, Parmesan, crispy croutons and of course, romaine lettuce!

Ingredients

For the salad

1 medium avocado, diced
1 twelve inch baguette, cut into one inch cubes
1/2 cup finely grated Parmesan, plus more for serving
1 large head of Romaine lettuce, torn into bite size pieces

For the dressing

1/2 tsp. salt
one 2 oz tin anchovies
1/2 cup homemade or great quality commercial mayo
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1 medium avocado
1 tsp. teaspon Dijon mustard
2 tsp. Worcestershire sauce
2 cloves garlic
1 tsp. anchovy paste

Method

01

For baguette:place on a baking sheet, drizzled with olive oil, salt and pepper and then baked in a 350F oven for 8 to 10 minutes, or until crispy
02

For the dressing: Place the anchovy paste, Worcestershire sauce, garlic and Dijon mustard in the bowl of a mini food processor and process for a few seconds to break down the garlic.
03

Add the meat from the avocado and squeeze the lemon juice over and process until relatively smooth. Add the olive oil, mayo, oil from the anchovy tin, and salt and continue to process until smooth. If the dressing seems too thick, whisk in a tablespoon of water just prior to serving.
04

Place the dressing into a bowl covered with plastic wrap actually pressed onto the dressing and refrigerate until ready to serve.
05

For the salad When ready to serve, toss the lettuce with the 1/2 cup of grated Parmesan and place in a serving bowl. Have individual salad bowls or plates ready for each person to plate their own salad with the lettuce mixture, a few croutons, the dressing, anchovies, diced avocado and the extra Parmesan cheese.

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Avocado Caesar

3.7

( By Lori )

01 Information

Grade medium
Serving 4 servings
Prep Time 30 Mins
Cook Time 10 Mins
Total Time 40 Mins

02 Ingredients

For the salad

1 medium avocado, diced

1 twelve inch baguette, cut into one inch cubes

1/2 cup finely grated Parmesan, plus more for serving

1 large head of Romaine lettuce, torn into bite size pieces

For the dressing

1/2 tsp. salt

one 2 oz tin anchovies

1/2 cup homemade or great quality commercial mayo

1/4 cup extra virgin olive oil

1/2 lemon, juiced

1 medium avocado

1 tsp. teaspon Dijon mustard

2 tsp. Worcestershire sauce

2 cloves garlic

1 tsp. anchovy paste

03 Method

Step 1

For baguette:place on a baking sheet, drizzled with olive oil, salt and pepper and then baked in a 350F oven for 8 to 10 minutes, or until crispy

Step 2

For the dressing: Place the anchovy paste, Worcestershire sauce, garlic and Dijon mustard in the bowl of a mini food processor and process for a few seconds to break down the garlic.

Step 3

Add the meat from the avocado and squeeze the lemon juice over and process until relatively smooth. Add the olive oil, mayo, oil from the anchovy tin, and salt and continue to process until smooth. If the dressing seems too thick, whisk in a tablespoon of water just prior to serving.

Step 4

Place the dressing into a bowl covered with plastic wrap actually pressed onto the dressing and refrigerate until ready to serve.

Step 5

For the salad When ready to serve, toss the lettuce with the 1/2 cup of grated Parmesan and place in a serving bowl. Have individual salad bowls or plates ready for each person to plate their own salad with the lettuce mixture, a few croutons, the dressing, anchovies, diced avocado and the extra Parmesan cheese.

04 Author

Lori

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