Avocado Caesar Salad

Name: Avocado Caesar Salad
Ingredients: 2 None white bread rolls, thinly sliced; 2 cloves garlic, minced; 1 tbsp olive oil; 2 heads baby romaine lettuce; 1 None red onion, thinly sliced; 2 None avocados, peeled, pitted, coarsely chopped; 2 oz sun-dried tomatoes in oil, drained, thinly sliced; 2 oz Parmesan cheese, shaved; 2 None large egg yolks; 2 tsp Dijon mustard; 2 tbsp white vinegar; 3/4 cup extra virgin olive oil

12 ingredients

3 steps

Ingredients

2 None white bread rolls, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
2 heads baby romaine lettuce
1 None red onion, thinly sliced
2 None avocados, peeled, pitted, coarsely chopped
2 oz sun-dried tomatoes in oil, drained, thinly sliced
2 oz Parmesan cheese, shaved
2 None large egg yolks
2 tsp Dijon mustard
2 tbsp white vinegar
3/4 cup extra virgin olive oil

Directions

1

Preheat oven to 350°F. Arrange sliced bread in a single layer on a baking tray. Combine 1 clove minced garlic and olive oil. Brush over bread. Toast in oven for 5 mins, or until crisp.
2

Meanwhile, to make the dressing, blend or process remaining garlic, egg yolks, mustard and vinegar until smooth. With the motor running, gradually add olive oil in a thin steady stream. Process until mixture thickens. Add 1 tbsp water, if necessary, to thin into a pourable consistency.
3

Arrange toast in a large bowl with remaining ingredients and dressing. Toss gently to combine. Serve.