Tuesday, May 13, 2014

Avocado Caesar Salad

Here's a Caesar salad with a bit  of a twist...an avocado dressing. 

  • 1 avocado
  • ⅓ cup extra-virgin olive oil, plus more in needed
  • ¼ cup grated Parmesan cheese
  • 1- 2 tablespoons red or white wine vinegar
  • 2 tablespoon fresh lemon juice
  • 2 garlic cloves, peeled
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper

  1. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a food processor or blender.
  2. Add the olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Dijon mustard, salt, and pepper. Pulse until smooth and creamy.  
  3. Thin the dressing, if you need to, with more olive oil.
  4. Use immediately or refrigerate for several days. 
  • 3 hearts of romaine
  • 12 slices bacon, fried and crumbled
  • Parmesan cheese, shredded
  • croutons, avocado slices (optional)
  1. Place lettuce into a large mixing bowl. 
  2. Add dressing and toss to combine. (Use only enough dressing to lightly coat the lettuce.)
  3. Transfer lettuce to individual serving plates and top with Parmesan, bacon, croutons and avocado slices.