Avocado Ceasar

Avocado Ceasar

If you don’t have a Caesar in your resume maybe this one should be it. Its not all that quick, but making the dressing instead of buying is an absolute must. Don’t be lazy!! If you get an anti-anchovy guest tell them to leave because they aren’t welcome… Nah don’t do that, just substitute the anchovy for a generous serving of diced up crispy bacon instead.

Serves 2 for dinner or 4 as a side

Ingredients:

For the dressing


1 teaspoon anchovy paste
2 cloves garlic
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 Avocado
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1/2 cup of homemade or great quality commercial mayo
Drained oil from a 2 ounce tin of anchovies (save the anchovies for the salad)
1/2 teaspoon salt


For the salad


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

Method:

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. Add the meat from the avocado and squeeze the lemon juice over and process until relatively smooth. Add the olive oil, mayo, anchovy oil and salt and continue to process until smooth. If the dressing seems too thick, whisk in a tablespoon of water just prior to serving. Place the dressing into a bowl covered with plastic wrap actually pressed onto the dressing and refrigerate until ready to serve.


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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