My Caesar salad recipe has a bit of a twist—avocado dressing! It lends extra creaminess and a pop of healthy oil to this classic salad.
1 ripe avocado, pitted & quartered
3 garlic cloves, peeled
1/3 cup grated Parmesan cheese
2 Tbsp chopped oil-cured anchovy filets
3/4 tsp ground black pepper
2 Tbsp freshly squeezed lemon juice
2 Tbsp rice vinegar
1 cup cold water
3 heads romaine lettuce, cleaned and roughly chopped
4 cups shredded rotisserie chicken
1 (5-oz) bag croutons
To prepare the dressing, place the avocado, garlic, Parmesan cheese, anchovies, black pepper, lemon juice, vinegar, and water into a blender and process until smooth. Place the dressing in an airtight container and refrigerate until needed.
To assemble the salad, place the chopped lettuce into a large salad bowl, top with the shredded chicken, and pour the dressing on top. Lightly toss to evenly distribute the dressing. Add the croutons and serve.
This recipe is prepared using the Vitamix Creations II 48-oz 13-in-1 Variable Speed Blender (K38242).
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