Gourmet Caesar Salad With Avocado Recipes

AVOCADO CAESAR SALAD DRESSING

Steps:

• In a food processor fitted with a steel blade, combine all dressing ingredients.
• Blend for 30 seconds on high.
• Scrape down the sides with a spatula and blend for another 30 seconds - 1 minute, until dressing is creamy (as pictured above).
• Wash and dry lettuce, and tear into bite-sized pieces.
• Toss the lettuce with the dressing until completely coated and evenly distributed.
• Serve with the bacon, avocado, croutons, and additional Parmesan cheese.

CAESAR SALAD

Steps:

• 1. The Dressing
• A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe: Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.
• 2. The Croutons
• Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
• 3. The Lettuce
• Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
• 4. The Cheese
• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
• 5. The Assembly
• Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

GOURMET CAESAR SALAD WITH AVOCADO

Steps:

• Preheat oven grill to high.
• Place broad beans in a bowl and cover with boiling water. Leave to soak for 5-10 minutes.
• Place eggs in a small pot and cover with water. Bring to a gentle boil then time for 6 minutes. Drain eggs and run under cold water (this stops them cooking any further).
• Lay strips of bacon on an oven tray, side by side. Grill until bacon is crispy, 6-8 minutes. Brush bread with olive oil and grill with bacon in the last 2 minutes.
• While the bacon is grilling, prepare the rest of the salad. Separate cos lettuce leaves, discarding the outer leaves, wash well and roughly chop. Thinly slice red onion; peel and slice avocado; halve cherry tomatoes. Shell broad beans by gently squeezing their dull grey skin until the bright green beans pops out.
• Shell hard-boiled eggs and quarter. Roughly chop crispy bacon.
• Combine all dressing ingredients together in small bowl.
• To serve, toss cos lettuce with tomatoes, broad beans, avocado, red onion, parsley and parmesan cheese and divide between plates. Top with crispy bacon and egg and dress with Caesar dressing. Serve with toasted ciabatta on the side.

CAESAR SALAD SUPREME

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

BACON AVOCADO CAESAR SALAD RECIPE BY TASTY

Steps:

• Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.
• Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.
• Serve with additional parmesan on top.
• Enjoy!

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.