Serving Size: 6
TOTAL TIME:
40 min
PREP TIME:
20 min
COOK TIME:
20 min
An all-time favorite, the classic Caesar salad with romaine lettuce, homemade croutons, Parmesan cheese and an avocado-based Caesar salad dressing. Excellent source of Vitamin A. Good source of Vitamin C and Iron.
INGREDIENTS
1/2 | baguette, cut into 1-inch cubes |
2 Tbsp. | olive oil |
1 | clove garlic, chopped |
3 | heads romaine lettuce, rinsed, patted dry, wilted outer leaves discarded |
As needed | California Avocado Caesar Dressing (see recipe below) |
1/2 | ripe, Fresh California Avocado, peeled, seeded and cubed |
1/2 | cup cherry tomatoes, halved (optional) |
As needed | California Avocado Caesar Dressing |
1/2 | ripe, Fresh California Avocado, peeled, seeded and cubed |
2 | cloves garlic, chopped |
1/2 tsp. | fresh lemon juice |
1 Tbsp. | red wine vinegar |
1/3 cup | olive oil |
1/2 tsp. | Worcestershire sauce |
1/4 cup | shredded Parmesan cheese |
1/4 tsp. | salt |
1/2 tsp. | pepper |
INSTRUCTIONS
- Preheat oven to 350 degrees F. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with olive oil, sprinkle with chopped garlic. Using your hands, gently toss the bread to make sure it’s coated with all the oil and garlic. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool.
- Tear the romaine lettuce into bite-sized pieces and add the homemade croutons.
- Pour the California Avocado Caesar dressing on top and toss to combine. Add the remaining avocado and top with cherry tomatoes if desired. Serve immediately.
California Avocado Caesar Dressing
- In a food processor combine all dressing ingredients and process until smooth. Transfer to a small bowl and set aside.
Serving suggestion: Serve as a side salad to any meal.
Beverage Pairings: Pairs perfectly with a refreshing tequila and grapefruit Paloma.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.