1tablespoonfreshly squeezed lemon juice, plus more to taste
1 to 2garlic cloves, peeled and sliced
3/4teaspoonWorcestershire sauce
1/4teaspoonkosher salt, plus more to taste
1/4teaspoonfreshly ground black pepper, plus more to taste
2hearts of romaine (torn into bite-sized pieces)
8thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or more grated)
Flaky sea salt
Instructions
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.