Avocado Caesar Salad
Servings: 6
Ingredients
- Dressing makes about 1 cup:
- 2-3 Tablespoons fresh lemon juice
- 3 Tablespoons unrefined cold pressed extra-virgin olive oil
- 1 ripe avocado pitted and peeled
- ½ teaspoon sea salt you can add more if you’re skipping the cheese
- freshly ground black pepper to taste
- ½ teaspoon Dijon mustard
- 1 teaspoon anchovy paste or 1-2 anchovies** optional, but traditional
- 1-2 garlic cloves finely chopped
- 6 Tablespoons water
- Salad:
- 1 head romaine lettuce washed, dried and torn into bite-size pieces
- ¼ cup freshly grated Parmesan or Pecorino cheese* or a wedge shaved into thin strips
- croutons for garnish if desired
Instructions
- To make the dressing: Combine all the dressing ingredients in a blender and blend until smooth and creamy. Add a little more water to make it thinner, if desired. Taste for salt and pepper, but be conservative with the salt since the cheese is salty.
- Place the lettuce in a serving bowl or on a platter and sprinkle with grated cheese and croutons. Depending on the size of your head of lettuce, you may have more dressing than you need, so just toss lettuce with enough dressing to coat lightly. Or toss salad with dressing and garnish with shaved cheese.
Notes
Other options: You can also take a head of romaine, cut it in half, brush with olive oil and grill it for a Grilled Caesar Salad. Other sturdy lettuces could be radicchio, endive or red romaine.
*Try Parma or nutritional yeast for a dairy-free option.
**Vegans can drop the anchovies and add a drop of vegan worcestershire sauce instead.