Avocado Caesar Salad
User Reviews
0
0 reviews
Unrated
-
Servings
4 servings
Avocado Caesar Salad
Report
Adapted from Gaby Dalkin's Absolutely Avocados.
Share:
Ingredients
- 1 avocado ripe, Hass variety
- 1/3 cup extra-virgin olive oil plus more if needed
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice freshly squeezed, plus more to taste
- 1 to 2 garlic cloves, peeled and sliced
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground, plus more to taste
- 2 romaine heart torn into bite-sized pieces
- 8 baguette thin slices, brushed with olive oil and toasted until golden
- Parmesan Cheese shaved or grated
- sea salt flaky
Instructions
- Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing. Season to taste with additional lemon juice, kosher salt and black pepper. Store dressing in the refrigerator for up to 3 days.
- To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don't want the leaves drowning in dressing. Divide the dressed greens and golden crostini amongst 4 plates. Finish with shaved Parmesan, more black pepper and a sprinkling of flaky sea salt. Serve extra dressing on the side.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
