I’m definitely going to use this at the next dinner party I host. Using my avocado caesar salad dressing rather than the egg-based one. It’ll pop the colour and is richer than almost all Caesar dressings I’ve had.
So, I decided maybe I should share the recipe.
This recipe was designed to allow me to enjoy Caesars when I wasn’t able to eat eggs. Because it uses avocado instead of egg, it is good for people with egg allergies or insensitivities (like mine). It is also thick, decadent, and still stays true to the original flavours in a traditional Caesar Salad dressing. You also end up with almost twice as much dressing using essentially the same amount of ingredients.
- 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 choose 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 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.
If you want to got vegetarian, you can drop the anchovies from the recipe as well. This 1 avocado for 1 egg substitution is a great technique for converting other recipes to plant-based versions. It won’t work for everything, but it does work in chocolate cake!
You should give both this recipe and this plating a try the next time you are thinking about a salad.