This variation on a caesar salad is a celebration of avocado! Avocado oil adds richness and body to this tangy dressing. Lemon, garlic, Parmesan and anchovies add that familiar caesar flavor. Ripe avocado adds creaminess without the use of egg yolks (or mayo) traditionally used in caesar dressing. The secret? A small handful of spinach plays up the color of the avocado (you can’t taste it, promise!) Feel free to swap in capers for the anchovies to keep this completely vegetarian.
- 4 slices sourdough bread (or gluten-free bread)
- 1/ 3 plus 2 tablespoons La Tourangelle Avocado Oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/ 2 ripe avocado
- 1/ 2 cup baby spinach
- 1 tablespoon white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1 teaspoon anchovy paste (substitute capers for vegetarian)
- 1 teaspoon Dijon mustard
- 1/ 4 cup Parmesan cheese, plus more for topping
- Chopped romaine lettuce and sliced avocado, for serving
Make the croutons: Heat oven to 375°F. Tear bread into bite-size pieces. Toss with 2 tablespoons La Tourangelle Avocado Oil, season with salt and pepper. Spread onto a baking sheet. Bake for 20-25 minutes until golden brown. Let cool.
Make the dressing: In a blender, add remaining ⅓ cup La Tourangelle Avocado Oil, avocado, spinach, vinegar, garlic, lemon zest, lemon juice, anchovy paste and mustard. Blend until smooth. Pulse in Parmesan cheese. Season with salt and pepper to taste.
Assemble the salad: Toss dressing with lettuce. Top with sliced avocado, croutons and more Parmesan cheese.