Avocado Caesar Salad
Avocado flavour is quickly approaching and I for one couldn't be happier! And so today we're prepping for the upcoming set on of avocados with an Avocado Caesar Salad!
Okay so I guess it'southward not really an attack, since it's totally welcome, only I've been watching copious amounts of Game of Thrones episodes and I tin't be held accountable for whatsoever I say since I'm not longer sleeping. How I've not tuned into that show until now is totally across me! Beyond! I'm 100% addicted. I've checked off flavor one and season 2 and patiently/impatiently waiting for season 3 to come out onto DVD. Patience has never been my strong arrange.
I'yard also totally addicted to this Avocado Caesar Salad from my cookbook! It came nigh because, I don't know about you, only I'm slightly terrified of eating raw eggs in Caesar Salads. I have absolutely no problem eating raw eggs in cookie dough, but put it in a Caesar Salad dressing and I'll pretty much freak out on the spot. I recollect information technology'due south my inner picky eater coming out to polish for a hot 2nd.
Anyways, I needed to solve that trouble stat. So I subbed out the raw eggs for avocados (as any sensible person would do) and came up with this Avocado Caesar Salad recipe! It's bananas. And then good. And it's topped with a large handful or 2 or three of my favorite bootleg garlic croutons. They are seriously so irresistible that in that location'southward a small possibility that none of them actually finish up on your salad considering you'll eat them all before. (non that I speak from experience or annihilation like that)
And with avocado flavor virtually to start, I'd recommend grabbing a copy of Absolutely Avocados so yous'll accept plenty of new and fun ways of using those beautiful green pieces of fruit that we all dearest so dearly!
Avocado Caesar Salad
Recipe from Admittedly Avocados
- i Hass avocados
- 1/3 cup extra virgin olive oil plus more if needed
- ane/four cup grated Parmesan cheese 8 ounces
- 2 tablespoons crimson wine vinegar
- 1 tablespoon fresh lemon juice
- one to 2 garlic cloves
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon fibroid common salt
- ane/four teaspoon freshly ground blackness pepper
- four-vi small heads of romaine lettuce washed and patted dry out
- 1/2 batch homemade garlic croutons
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Cut the avocados in one-half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and identify the avocado flesh into a food processor bowl.
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Add together the olive oil, parmesan cheese, ruby-red wine vinegar, lemon juice, garlic cloves, Worcestershire, table salt and pepper. Pulse for ane to two minutes until smooth and creamy. Adjust the salt and pepper if needed.
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When fix to serve, tear the lettuce into small pieces or serve whole if it's a pocketknife and fork salad, and top with a few spoonfuls of the dressing. Toss to combine and add more dressing if needed. Add the garlic croutons and serve.
The dressing tin can exist stored in the refrigerator for up to 3 days as needed.
Photos from my all-time friend and all fourth dimension favorite photographer of all times, Matt Armendariz
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Source: https://whatsgabycooking.com/avocado-caesar-salad/