Here's a Caesar salad with a bit of a twist...an avocado dressing.
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
- 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.
- Add the olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Dijon mustard, salt, and pepper. Pulse until smooth and creamy.
- Thin the dressing, if you need to, with more olive oil.
- Use immediately or refrigerate for several days.
- 3 hearts of romaine
- 12 slices bacon, fried and crumbled
- Parmesan cheese, shredded
- croutons, avocado slices (optional)
- Place lettuce into a large mixing bowl.
- Add dressing and toss to combine. (Use only enough dressing to lightly coat the lettuce.)
- Transfer lettuce to individual serving plates and top with Parmesan, bacon, croutons and avocado slices.