Definitely going to use this next time I serve it. But I’ll use my avocado caesar salad dressing rather then the egg-based one. It’s richer and I enjoy it more than almost all Caesar dressings I’ve had. Then I decided maybe I should share it.
This Caesar salad dressing recipe was designed to allow me to enjoy Caesars when I wasn’t able to eat eggs. It uses avocado instead of egg and is richer and much better than many of Caesar Salad dressings I’ve had both in restaurant and commercially, while still staying true to the original flavours in a traditional Caesar Salad dressing.
Avocado Caesar Salad Dressing Recipe
This recipe will make enough dressing for 2 large salads (i.e. 2 heads of romaine lettuce) and often some left over. You can use extra as a sandwich spread in lieu of mayonnaise easily.
Note: this is in the Lex & Ger’s Cookbook 2000 as Zim Caesar since I made it from avocado’s straight from the tree in Nomsa’s front lawn.
- 1 Avocado – peeled and seeded
- 2T Parmesan Cheese
- 2T Lemon Juice
- 2T Olive Oil
- 3 Anchovies
- 4 cloves Garlic – minced finely
- 1t Dijon Mustard
- 1t Salt
- 1t Black Pepper – ground
- Mix or Blend all the ingredients except the salt & pepper until smooth.
- Depending on the texture of your avocado and your tastes, you may chose to thin the dressing with olive oil and/or lemon juice to taste.
- Adjust seasoning.
- Serve tossed on ripped romaine lettuce leaves with 2T parmesan cheese and some homemade garlic croutons. (Or you could arrange your romaine leaves within a ring of red pepper as per the photo above after you’ve tossed them in the dressing and top with the cheese and croutons.)
This recipe uses a simple substitution of 1 Avocado for 1 egg and leaves out the Worcestershire sauce. But since it usually produces almost twice the amount of dressing, I’ve increased the garlic, anchovies and mustard a touch. These are all adjustable to your taste, but if you are nervous, try 1/2 what I suggest above, blend, taste and adjust until you aren’t nervous any more.