Name: Avocado caesar salad
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 2 white bread rolls (80g), sliced thinly; 1 clove garlic, crushed; 1 tablespoon olive oil; 2 baby cos lettuce; 1 red onion (170g), sliced thinly; 2 avocados (500g), chopped coarsely; 1/3 cup (50g) sun-dried tomatoes in oil, drained, sliced thinly; 60 gram parmesan cheese, shaved; 1 clove garlic, crushed; 2 egg yolks; 2 teaspoon dijon mustard; 2 tablespoon white vinegar; 3/4 cup (180ml) extra light olive oil; 1 tablespoon water, approximately

Ingredients

2 white bread rolls (80g), sliced thinly

1 clove garlic, crushed

1 tablespoon olive oil

2 baby cos lettuce

1 red onion (170g), sliced thinly

2 avocados (500g), chopped coarsely

1/3 cup (50g) sun-dried tomatoes in oil, drained, sliced thinly

60 gram parmesan cheese, shaved

1 clove garlic, crushed

2 egg yolks

2 teaspoon dijon mustard

2 tablespoon white vinegar

3/4 cup (180ml) extra light olive oil

1 tablespoon water, approximately

Method

1.Preheat oven to moderately hot. Place bread slices, in single layer, on oven tray; brush with combined garlic and oil. Toast in moderately hot oven about 5 minutes or until crisp.

2.Meanwhile, make dressing. Blend or process garlic, yolks, mustard and vinegar until smooth. With motor operating, gradually add oil in a thin steady stream; process until mixture thickens. Add enough water, if desired, to make pouring consistency.

3.Combine toast in large bowl with remaining ingredients and dressing; toss gently to combine.

The garlic toasts can be made a day ahead; store in an airtight container.
Note

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