Parmesan, Avocado, Mustard
The city has been receiving the most amazing romaine the last few weeks, so good that a Caesar salad, with a twist, had to be made. I made this salad twice in 3 days, and I can make it again and again and again. The mustard and the avocado go so well together, and they add wonderful depth and texture to this ever favorite salad. Hope you enjoy this summery recipe!
Dressing:
1. ½ small clove of garlic, grated
2. ¼ cup low fat (97% fat free) mayonnaise
3. ½ tsp freshly grated black pepper
4. Salt, to taste
5. 1 tbs freshly grated Parmesan cheese
6. 3 tbs olive oil
7. ½ tsp Mustard
Salad and Croutons:
1. 1 large head romaine lettuce, washed and torn into large pieces
2. 8-10 ready crostini, cut into 3 pieces each
3. 1 avocado, diced
Method:
1. Mix together the salad ingredients and taste, adjust seasoning.
2. Mix together the salad leaves with the dressing and shower over the croutons, and just cause this isn’t just decadent enough yet, finish with a few lovely strands of Parmesan. Add the avocado and toss.
Feedback:
1. Make sure to drain the lettuce very well before mixing with the dressing, or else the lettuce with lose its crunch and you will end up with a rather unappetizing runny salad.
2. An alternative which is better tasting (especially when entertaining guests) is to buy the store bought variety of the croutons (which are usually fried). There are several varieties available, but I would suggest sticking to salted.
3. If making in advance, squeeze a bit of lime juice over the avocado, to prevent it from browning.
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