Description

Crisp romaine lettuce drizzled with a homemade Caesar dressing. Toasted croutons and creamy avocado chunks will make your meal burst with flavor.

Ingredients

Scale

Ceasar Dressing

2–3 anchovy fillets, finely minced to make a paste (about 1–1/2 teaspoons)
1 clove garlic, finely minced
1 egg yolk, pasteurized or coddled (seee notes)
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire Sauce
1 tablespoon olive oil
1/4 cup vegetable oil
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

1 head romaine lettuce, rinsed and dried and torn into 1-1/2” pieces (about 4 cups)
4 white mushrooms, thinly sliced
1 avocado, sliced
1–1/2 cups croutons (homemade are the best)
2 tablespoons shaved or shredded parmesan cheese

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Instructions

To coddle the egg: carefully add the whole egg, in its shell, into boiling water for 40 seconds. Remove the egg from the hot water, and run under cold water for 15 seconds to stop the cooking process. Crack the egg and separate the yolk, discard the egg white.
Finely mince the anchovies and garlic with a knife until a smooth paste is produced. If using anchovy paste, mince the garlic alone until it forms a paste.
In a medium bowl, add the anchovy and garlic paste, egg yolk, lemon juice, Dijon mustard and Worcestershire Sauce and whisk well for one minute to make a smooth airy mixture.
Measure the olive oil and vegetable oil into a liquid measuring cup.
Whisking constantly and quickly, slowly drizzle a stream of the combined oils in a steady stream, making sure you don’t add the oil faster than you can whisk it. It should take about three minutes to incorporate the oil into the dressing. (You know that it has emulsified when the dressing is thick and creamy in color.)
Stir in the cheese, taste and add the salt and pepper to taste. Store the dressing in the refrigerator for 30 minutes to allow the flavors to meld. If the dressing separates after resting, whisk it for another minute before tossing with the lettuce.
In a large salad bowl, add torn romaine lettuce. Top with sliced mushrooms and avocado chunks. Drizzle desired amount of dressing and toss to lightly coat. Add shaved or shredded parmesan and top with croutons.
Serve immediately

Notes

Coddled egg may be substituted with 1/4 cup mayonnaise and reduce the vegetable oil to 1-1/2 tablespoons.

You can process a double batch of the dressing in a small blender. Combine the ingredients and with the blender on, slowly drizzle the combine oils into the blender and process until thick and creamy. Add parmesan cheese and pulse until incorporated.

You can make the dressing ahead and prepare the letuce and mushrooms. Just before serving, cut up the avocado and toss with the dressing. Garnish with parmesan cheese and croutons.

Nutrition

Serving Size: 10 ounces