For those of you following me on Instagram, you know that I am currently on vacation with the man in Portland and (soon to be) Seattle. But right before I left, I whipped up a super delicious salad that I just have to share with all of you. This recipe for Avocado Caesar Salad features hand-torn hearts of romaine tossed in an avocado caesar dressing, golden crisp crostini, and paper-thin shards of salty Parmesan. Classic caesar salad dressing is thickened with a raw egg yolk. This version uses a whole avocado instead. I wish I could take credit for this ingenious switch out; however, this dressing is courtesy of Gaby Dalkin’s new book Absolutely Avocados. Rich and creamy, avocado caesar dressing tastes similar to the classic version with the addition of some grassy notes from the avocado. It’s pretty darn tasty stuff.
So let’s get back to Absolutely Avocados for a moment. Can I tell you that I am mildly obsessed with this book? Living in San Diego, I have easy access to a plethora of avocados. I have a number of friends who have trees in their backyards, and they love to share any excess fruit. So I am always looking for avocado recipes. With recipes like The Ultimate Chorizo Gravy–Guacamole Loaded Nachos and Mediterranean Avocado Pizza, this book is packed with inspiration. And guess what? I’ve got a copy to give away to one lucky Kitchen Konfidence reader!! Continue reading below for a recipe and giveaway details.
Gaby has graciously given me a copy of Absolutely Avocados to use for this sweepstakes. Here’s how you can enter for a chance to win:
1. Share your favorite avocado recipe in the comments below.
2. Get extra entries by doing any or all of the follow [leave a separate comment for each]:
- Like Kitchen Konfidence on Facebook.
- Like What’s Gaby Cooking on Facebook.
- Subscribe to the Kitchen Konfidence Recipe Digest.
- Subscribe to the Kitchen Konfidence RSS Feed.
I will be collecting entries until 11:59pm on August 23, 2013. Winners will be selected at random and announced shortly after. For US residents only. Good luck! Continue on for the recipe.
- 1 ripe Hass avocado
- 1/3 cup extra-virgin olive oil, plus more if needed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice, plus more to taste
- 1 to 2 garlic cloves, peeled and sliced
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 hearts of romaine, torn into bite-sized pieces
- 8 thin slices of baguette, brushed with olive oil and toasted until golden
- Shaved Parmesan cheese (or more grated)
- Flaky sea salt
- Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing. Season to taste with additional lemon juice, kosher salt and black pepper. Store dressing in the refrigerator for up to 3 days.
- To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don’t want the leaves drowning in dressing. Divide the dressed greens and golden crostini amongst 4 plates. Finish with shaved Parmesan, more black pepper and a sprinkling of flaky sea salt. Serve extra dressing on the side.
Finally, I wanted to give a big thank you to everyone who provided food recommendations for Portland and Seattle. Jorge and I have been eating our way around the city based on some of your suggestions, and it’s really been quite the experience. Here’s a little taste of our trip so far: