Until this weekend, I hadn’t considered using avocado in a Caesar dressing. In anticipation of her new cookbook, I found a recipe from What Gaby’s Cooking‘s book Absolutely Avocado. I adapted it a tinge, and the result was really great. The recipe was straightforward and I made the entire recipe in my mini food-processor (smaller machine, smaller clean up!). Scott said it was a great salad dressing for lunch. He prefers the Vegan one for dinner. I tried to ask what specific qualities brought him to this decision, but I couldn’t get a straight answer, so I guess we’ll just go with it as is. Try this one at home and let us know how you like it. Would you say it’s more of a “lunch dressing” too?
Some notes
- I used three garlic cloves instead of 1 or 2. One more would be fabulous too.
- Our serving size was 2 tbsp., while the recipe would allow for about 4tbsp – 1/2 cup per person. I would suggest adjusting serving size for how large your salad is, and taste preference 🙂
- We used the Parmesan cheese, but I think it could easily be omitted. Perhaps add a bit more salt and pepper if doing so.
Avocado Caesar Dressing
adapted from Gaby Dalkin, Absolutely Avocado
Makes about 1 1/2 cups
1 Hass avocado
1/3 cup extra-virgin olive oil
1/4 cup fresh grated Parmesan cheese
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
3-4 garlic cloves, peeled
3/4 tsp. Worcestershire sauce
1/4 tsp. Kosher salt
1/4-1/2 tsp. freshly ground black pepper
Cut avocado in half lengthwise and remove pit. Remove flesh of avocado with a spoon into the bowl of a food processor.
Add the remaining ingredients and pulse about 2 minutes until smooth and creamy. Adjust the salt and pepper if needed. Use immediately, or refrigerate for up to 3 days.
