A new version of the classic caesar dressing with all your favorite flavors and a few new additions.
Caesar Salad is a salad that brings people together. Few people don’t love a caesar salad, and I feel like it’s always easy to find a caesar salad on almost any menu.
Unfortunately, it’s one of the most absurd salad in terms of nutritional value. The dressing is full of ingredients that don’t contribute much to your health, and the toppings can get a little overboard on a caesar salad.
This isn’t to say that you can’t enjoy a side caesar salad when you’re out to dinner, especially if it’s the only option for getting in some veggies! Maybe go a little easy on the dressing though
Or you could enjoy a caesar salad at home with this bomb salad dressing.
It’s not exactly like your typical caesar salad dressing; it’s different in the best way possible.
Balsamic vinegar adds an extra punch plus a little bit of sweetness. Avocado adds richness and helps it emulsify in place of the egg.
But all the important qualities still remain: tanginess, saltiness, and all the flavors, anchovies included.
Ok, so before you leave, I need you to get on board with anchovies. Not only are they good for you, they contribute that tell-tale saltiness andÂ add depth of flavor to your savory dishes. You don’t actually taste anchovies in the salad dressing, but you will notice something missing without them. Don’t omit the anchovies. I promise you won’t be sorry.
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This dressing takes minutesÂ to make since you just throw everything into a food processor and you’re good to go. More importantly, don’t miss out on tomorrow’s postÂ [Kale Caesar Salad!!] for the best way to use this dressing! Eek it’s so good!
Avocado Balsamic Caesar Dressing
What You'll Need:
- 6 garlic cloves
- 2 oz . anchovies packed in oil drained
- 1/2 cup lemon juice
- 1/2 cup grated Parmesan
- 1/2 avocado about 1/2 cup
- 1 TBSP balsamic
- 1 TBSP Worcestershire sauce
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
How to Make It:
Add garlic, anchovies, and lemon juice to a food processor. Blend until almost smooth. Add remaining ingredients and blend until completely smooth. Keep in the refrigerator for up to one week.
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