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Avocado Caesar Salad with Avocado Oil Caesar Dressing

Shanna
Avocado Caesar salad with Avocado Oil Caesar Dressing #www.pineappleandcoconut.com #ChosenFoods Makes 1 large salad enough for 4-6 servings
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 -6 servings

Ingredients
  

For the Croutons:

  • 1 small loaf day old bread such as sourdough or ciabatta cut into 1” cubes ) about 4-5 cups worth
  • 2-3 tablespoon Chosen Foods Avocado Oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon parsley
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

For the Dressing:

  • 2 cloves garlic peeled and chopped
  • ⅔ C Chosen Foods Avocado Oil mayonnaise***
  • 1 teaspoon dijon mustard
  • 2 teaspoon fish sauce
  • 1 ½ tablespoon lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon white wine vinegar
  • ½ c Parmesan cheese shredded
  • ⅓-1/2 C Avocado oil

For the Salad:

  • 6 -8 Cups romaine lettuce chopped
  • 1 can quartered artichoke hearts not in oil or marinated.
  • ½ C thinly sliced red onion
  • 1-2 avocados sliced into thin 1” pieces
  • Shaved parmesan cheese

Instructions
 

To make the croutons:

  • Preheat oven to 400 Deg F.
  • Place cubed bread on baking tray, drizzle with avocado oil then sprinkle with herbs, salt and pepper. Toss to combine then bake, stirring occasionally for 12-15 minutes. Let cool completely and store at room temperature in an air tight container until ready to use if not using immediately. These can be made ahead of time.

To make the dressing:

  • In a food processor combine all the ingredients except the avocado oil and process until very smooth. Slowly drizzle in the oil, less if you want a thicker dressing, more if you want thinner. Keep chilled in an airtight container or jar until ready to use. This can be made ahead of time.

Salad assembly:

  • Place half of the chopped romaine lettuce in a large bowl and top with half of the artichokes, avocado and red onion, and repeat with remaining lettuce, artichoke hearts, avocado and red onion. Top with large thin slices of parmesan cheese and drizzle a few tablespoons of the dressing on top. Serve and add more dressing if desired and toss the salad if desired as well.

Notes

** Notes
You can either use Chosen Foods Mayonnaise or make my recipe for Avocado Oil Mayo. My ingredients are different from the Chosen Foods Mayonnaise so the dressing flavor will be a little different.
!Avocado Oil Mayonnaise:
1 egg yolk ( you can use pasteurized)
½ teaspoon sea salt
1 teaspoon dijon mustard
1 ½ teaspoon lemon juice
1 teaspoon white wine vinegar
1 cup Chosen Foods Avocado Oil
Whisk everything together except the oil. Once thick add in the oil very very slowly. Slow drizzle while whipping with a hand mixer. Stopping the drizzle every so often to scrape down the sides while still mixing. Keep this going until all the oil is combined and the mayonnaise is very thick. Transfer to an airtight container and keep refrigerated. Lasts 2 weeks kept cold.