California Avocado Caesar Salad

California Avocado Caesar Salad Recipe - A Deliciously Fresh Twist on a Classic

Region / culture: USA | Preparation time: 15 minutes | Servings: 6

Introduction

California Avocado Caesar Salad is a delicious and creamy twist on the classic Caesar salad. The addition of creamy California avocados adds a rich and buttery flavor to the traditional tangy Caesar dressing. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The Caesar salad was created in the 1920s by Italian chef Caesar Cardini in Tijuana, Mexico. The original recipe consisted of romaine lettuce, croutons, Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. Over the years, many variations of the Caesar salad have been created, including this California Avocado Caesar Salad.

Ingredients

4 oz (113 g) anchovy filets
4 cloves of garlic, crushed
2 tsp dry mustard
2 tsp worcestershire sauce
3 tbsp white wine vinegar
1 cup olive or avocado oil
0.33 cup fresh lemon juice
3 egg yolks (optional)
3 heads of romaine lettuce, torn into bite-size pieces (12 cups)
2 cups grated parmesan or romano cheese
6 cups croutons
3 california avocados, seeded, peeled, and sliced

How to prepare

In a small bowl, crush anchovies and garlic. Add dry mustard, Worcestershire sauce, vinegar, oil, lemon juice, and egg yolks.
Whisk the ingredients together until well blended.
Place the lettuce in a large salad bowl and toss it with the dressing.
Add the cheese and croutons, and gently toss again.
Top the salad with avocado slices.

Variations

Add grilled chicken or shrimp for a protein boost.
Substitute kale or spinach for the romaine lettuce.
Use different types of cheese, such as feta or blue cheese.

Cooking Tips & Tricks

Make sure to use ripe California avocados for the creamiest texture.

- For a lighter version, you can omit the egg yolks from the dressing.

- Toss the salad just before serving to prevent the lettuce from wilting.

- You can add grilled chicken or shrimp to make this salad a complete meal.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or steak. It can also be enjoyed on its own as a light lunch.

Cooking Techniques

Toss the salad gently to avoid crushing the avocado slices.

- Make sure to coat the lettuce evenly with the dressing for maximum flavor.

Ingredient Substitutions

You can use olive oil instead of avocado oil.

- Use store-bought croutons or make your own with whole grain bread.

Make Ahead Tips

You can prepare the dressing and store it in the refrigerator for up to 3 days.

- Keep the avocado slices separate until ready to serve to prevent browning.

Presentation Ideas

Serve the salad in a large wooden bowl for a rustic presentation. - Garnish with extra Parmesan cheese and freshly cracked black pepper.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- Serve with a side of garlic bread or a light soup for a complete meal.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- Do not freeze as the avocado will become mushy.

Nutrition Information

Calories per serving

520 per serving

Carbohydrates

23g per serving

Fats

- Total Fat: 45g per serving

- Saturated Fat: 10g per serving

Proteins

- Protein: 14g per serving

Vitamins and minerals

Vitamin A: 120% DV

- Vitamin C: 45% DV

- Calcium: 20% DV

- Iron: 15% DV

Alergens

Contains anchovies, eggs, and gluten from croutons

Summary

This California Avocado Caesar Salad is a rich and creamy salad that is high in fats and proteins. It is also a good source of vitamins A and C, calcium, and iron.

Summary

California Avocado Caesar Salad is a creamy and flavorful twist on the classic Caesar salad. With the addition of ripe California avocados, this salad is rich in fats, proteins, and vitamins. Serve it as a side dish or add protein for a complete meal. Enjoy this refreshing salad on a hot summer day!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for California Avocado Caesar Salad. It was a warm summer afternoon, and I was visiting my dear friend, Margaret, in her cozy kitchen. Margaret was an incredible cook, and she had a knack for creating delicious and unique dishes. On this particular day, she surprised me with a refreshing and flavorful salad that instantly became one of my favorites.

As I watched Margaret prepare the salad, I was amazed by her skill and creativity in the kitchen. She began by tossing crisp romaine lettuce with a creamy Caesar dressing that she had made from scratch. The dressing was rich and tangy, with just the right amount of garlic and Parmesan cheese. Next, Margaret added slices of ripe California avocado, which added a creamy and buttery texture to the salad. Finally, she sprinkled the salad with crunchy croutons and a generous handful of fresh herbs.

As I took my first bite of the California Avocado Caesar Salad, I was blown away by the combination of flavors and textures. The creamy avocado paired perfectly with the tangy dressing, while the crisp lettuce and crunchy croutons added a satisfying crunch. It was a salad unlike any I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I have made the California Avocado Caesar Salad countless times, and it has become a staple in my recipe repertoire. I have shared the recipe with friends and family, who have all raved about its deliciousness. Each time I make the salad, I am reminded of that summer afternoon in Margaret's kitchen, and the joy of discovering a new and wonderful recipe.

The secret to the success of the California Avocado Caesar Salad lies in the quality of the ingredients. I always make sure to use ripe California avocados, which are known for their buttery texture and rich flavor. I also use the freshest romaine lettuce I can find, as well as homemade croutons and a tangy Caesar dressing made from scratch.

To make the dressing, I combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, and grated Parmesan cheese in a bowl. I whisk everything together until it is smooth and creamy, adding a splash of water if necessary to thin it out. I then season the dressing with salt and pepper to taste, and set it aside to allow the flavors to meld together.

Next, I prepare the salad by washing and drying the romaine lettuce, and tearing it into bite-sized pieces. I then slice the ripe California avocados into thin wedges, and toss them with a squeeze of lemon juice to prevent them from browning. I add the avocado slices to the lettuce, along with the homemade croutons, and drizzle the Caesar dressing over the top.

Finally, I sprinkle the salad with a handful of fresh herbs, such as parsley, chives, or basil, to add a burst of flavor and color. The finished dish is a beautiful and delicious California Avocado Caesar Salad that never fails to impress.

I am grateful to Margaret for introducing me to this wonderful recipe, and for inspiring me to become a better cook. Her creativity and passion for food have had a lasting impact on me, and I will always cherish the memories of our time spent together in the kitchen.

As I sit down to enjoy a bowl of California Avocado Caesar Salad, I am filled with gratitude for the simple pleasures of good food and good company. I am reminded of the joy that cooking can bring, and the power of a shared meal to bring people together.

In the end, it is not just the recipe for California Avocado Caesar Salad that I have learned from Margaret, but also the importance of sharing love and laughter around the table. It is a lesson that I will carry with me always, as I continue to cook and create delicious dishes for those I hold dear. And for that, I am truly grateful.