An Unexpected Twist On A Classic Ceasar Salad

For those of you following me on Instagram, you know that I am currently on vacation with the man in Portland and (soon-to-be) Seattle. But, right before I left, I whipped up a super delicious salad that I just have to share with all of you. This recipe for avocado caesar salad features hand-torn hearts of romaine tossed in an avocado caesar dressing, golden crisp crostini, and paper-thin shards of salty Parmesan.
Classic caesar salad dressing is thickened with a raw egg yolk. This version uses a whole avocado instead. I wish I could take credit for this ingenious modification; however, this dressing is courtesy of Gaby Dalkin’s new book Absolutely Avocados. Rich and creamy, avocado caesar dressing tastes similar to the classic version with the addition of some grassy notes from the avocado. It’s pretty darn tasty stuff.
Avocado Caesar Salad
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and sliced
3/4 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
8 thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or grated)
Flaky sea salt
1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt, and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing.
2. Season to taste with additional lemon juice, kosher salt, and black pepper. Store dressing in the refrigerator for up to three days.
3. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don't want the leaves drowning in dressing. Divide the dressed greens and golden crostini among four plates.
4. Finish with shaved Parmesan, more black pepper, and a sprinkling of flaky sea salt. Serve extra dressing on the side.

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