The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD
www.janedummer.com

A New Take On An Old Favorite!

There are some things one just cannot go without. For many, that is the classic caesar salad. Rumored to have been created by Restauranteur Casear Cardini, an Italian immigrant who operated restaurants in Mexico and California. The caesar salad was the result of a busy day and a lack of kitchen supplies; A spontaneous and outstanding creation by Chef Caesar!

This week’s blog recipe is a twist on the classic caesar salad. Using ingredients like Olivado avocado oil and fresh avocados, we boost this salad’s nutritional value through the roof! Avocados have garnered much press lately because they contain healthy monounsaturated fats instead of harmful saturated fats. As well, they are loaded with nearly 20 vitamins, minerals, and phytonutrients.  They are definitely one of nature’s super foods!

CALIFORNIA AVOCADO CAESER SALAD

INGREDIENTS

* 30g anchovy filets

* 1 garlic clove, crushed

* ½ tsp dry mustard

* ½ tsp Worcestershire sauce

* 1 tbsp white wine vinegar

* ⅓ cup Olivado Avocado Oil

* squeeze of fresh lemon juice

* 1 egg yolk (optional)

* 1 head romaine lettuce, torn into bit size pieces (4 cups)

* ½ cup grated Parmesan or Romano cheese

* 2 cups croutons

* 1 avocado, seeded, peeled, and sliced

METHOD

Crush anchovies and garlic in a small bowl and add dry mustard, Worcestershire sauce, vinegar, oil, lemon juice and egg yolk. Whisk until well blended. Place lettuce in large salad bowl and toss with dressing. Add cheese and croutons and gently toss again. Top with avocado slices and serve!

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