Avocado Cesar Salad Dressing Recipe
My husband must have been *really* hungry when he agreed to eat this salad. In fact, he had seconds.
The Omnivore despises kale. He avoids it in the grocery store, doesn’t want to talk about it, and almost threw away my kale cookbook when it arrived in the mail. And the star of the dish below was…kale.
Well, he’d say the star was the dressing because that’s the only reason he ate the salad. I told him it was homemade green goddess dressing because I didn’t think he’d buy the concept of avocado caesar dressing. If the dressing can get him to eat kale, it must be darn good. I wouldn’t say it tastes so much like caesar dressing, but it is definitely a cousin of it and worth a try if you’re avoiding raw eggs found traditionally in caesar dressing. Or if you just adore avocado, which is why I was drawn to the recipe.
Avocado Caesar Dressing (adapted from Food52 via Five and Spice)
Ingredients
- 5-6 anchovies, preserved in oil
- 2 small cloves of garlic, peeled and crushed
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 whole avocado, peeled and diced
- the juice from half of a lemon
- ¼ cup olive oil
- 1/4 cup good quality mayo (homemade, if you can)
- 1/4 cup plain yogurt
- ½ cup finely shredded Parmesan cheese
Instructions
Put the anchovies into a food processor along with the garlic, Worcestershire, and Dijon. Pulse together to chop up the garlic.
Add the avocado, lemon juice, olive oil, mayonnaise, and yogurt to the blender. Process until smooth. If the dressing seems way too thick, add in a tsp. or two of water and process again until your desired consistency is reached..
Transfer the dressing to a bowl, stir in the Parmesan, and place saran wrap directly on the surface of the dressing. Refrigerate until ready to serve.