Avocado Caesar Salad Recipe
WITH HEARTS OF ROMAINE, FRENCH CROUTONS, PARMESAN CHEESE AND CHIMAYO RED CHILE CAESAR DRESSING
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Ingredients
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Salad
French Croutons
Chimayo Red Chile Caesar Dressing
Method
French Croutons
- 1
Prepare and toast bread
Preheat oven to 375°F (190°C). Cut day-old French bread into 3/4–1-inch cubes to yield about 6 cups. Place cubes on a rimmed baking sheet in a single layer.
- 2
Season and bake
In a small bowl, whisk together 3 tbs extra-virgin olive oil, minced garlic, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Drizzle mixture over bread cubes and toss with your hands to coat evenly. Spread cubes back into a single layer and bake until golden and crisp, 12–15 minutes, stirring once halfway. Remove and cool.
Chimayo Red Chile Caesar Dressing
- 3
Blend anchovies and garlic
In a mortar and pestle or small food processor, mash 3 anchovy fillets with the smashed garlic clove and 1 tsp fine sea salt into a smooth paste.
- 4
Combine base ingredients
Transfer the anchovy-garlic paste to a bowl. Add 3 tbs mayonnaise, 2 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbs grated Parmesan, 1 tsp Chimayo red chile powder, and 1 tsp smoked paprika. Whisk until combined.
- 5
Emulsify and adjust
While whisking vigorously, slowly drizzle in 3 tbs olive oil to emulsify the dressing. If too thick, whisk in up to 1 tbs water to reach a pourable consistency. Taste and adjust seasoning with additional salt and pepper as needed (approximately an extra 1/4 tsp salt or pinch of pepper). The dressing should be creamy with a mild warm heat from the Chimayo chile.
Salad Assembly
- 6
Prepare romaine
Trim and halve the 4 hearts of romaine lengthwise, then slice crosswise into 1–1.5-inch pieces (or tear into bite-sized pieces). Rinse under cold water, spin or pat dry thoroughly so dressing clings.
- 7
Prepare avocado
Halve, pit, and peel the 2 avocados. Cut each half into 1/2-inch slices or cubes. Immediately toss lightly with a squeeze of lemon juice from a wedge to prevent browning if not assembling right away.
- 8
Toss salad
In a large bowl, combine the dried romaine and about 3–4 tbs of the Chimayo Caesar dressing. Toss gently to coat evenly. Add the avocado pieces and half of the cooled French croutons; toss gently again to avoid mashing the avocado.
- 9
Plate and finish
Transfer salad to serving plates or a large platter. Sprinkle 1 cup freshly grated Parmesan over the top, add remaining croutons for crunch, and finish with freshly ground black pepper. Serve any remaining dressing on the side. Offer lemon wedges.