California Caesar Salad

1. Preheat oven to 400°F. Make croutons: in a blender or food processor with small bowl attachment or mortar and pestle, pulse together anchovy, garlic and cheese until crumbly. Blend in oil. Spray the bottom side of the sourdough slices with olive oil spray and sprinkle with salt. Spread anchovy-cheese paste on the top side of the bread, then cut into cubes. Place top-side up on a baking sheet lined with nonstick foil and spritz with more olive oil spray. Bake in preheated oven for 10 minutes or until croutons are light brown and crisp. Remove from oven and let cool.
2. Make salad dressing by combining all dressing ingredients in a blender or food processor until smooth. Dressing will be thick; add additional water or lemon juice if you prefer a thinner dressing. Chill if not serving immediately.
3. Prepare the salad: toss romaine with dressing and croutons, then divide salad among plates. Sprinkle Parmesan cheese over each salad and top with slices or ribbons of California Avocado. Place a pepper grinder near the salad so fresh cracked black pepper can be added as each person prefers.

Serving Suggestion: Make a main meal by topping with sliced grilled chicken, fish, shrimp or scallops.

Variations: *For a vegetarian option omit the anchovies. Increase the cheese in the crouton recipe slightly. In the dressing add 2 tsp. white miso paste for additional umami flavor. Avoiding bread or gluten? Skip the croutons and serve with parmesan crisps instead. Also try with shredded lacinato or baby kale in place of the romaine for a California Kale Caesar Salad.

Beverage Pairing: A crisp – not oaky – California Chardonnay.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.