California Caesar Salad

HomeRecipesMeals & DishesSalads & DressingsCalifornia Caesar Salad

Total Time: 30 min

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Cook Time: 10 min

Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 500

Total Fat 32g

Saturated Fat 5g

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 21g

Cholesterol 5mg

Sodium 620mg

Total Carbs 45g

Dietary Fiber 5g

Total Sugars 4g

Protein 11g

Potassium 546mg

Vitamin A 329 mcg ; Vitamin C 11 mg ; Calcium 125 mg ; Iron 4 mg ; Vitamin D 0 mcg ; Folate 262 mcg ; Omega 3 Fatty Acid 0.35g

% Daily Value*: Vitamin A 35%; Vitamin C 10%; Calcium 10%; Iron 20 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

California Avocado in the dressing and the salad turns an ordinary Caesar into a California Caesar Salad. What a tasty an nutritious treat providing a good source (10% DV) of key nutrients like dietary fiber , vitamin C , calcium and potassium, along with an excellent source (20% DV) of iron and vitamin A.

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Serves: 4

Ingredients
Instructions

California Caesar Sourdough Croutons (Or reduced sodium Parmesan/Caesar croutons) 2 anchovy filets, optional* 1 clove California garlic, smashed 2 Tbsp. Parmesan cheese, shredded 2 Tbsp. light tasting olive oil 2 sourdough bread As needed Light tasting olive oil spray 1/8 tsp. sea salt, or to taste California Caesar Dressing 1 anchovy filet, optional* 1/4 cup light tasting olive oil 2 cloves California garlic, smashed 1 Tbsp. Parmesan cheese, shredded 1/2 ripe, Fresh California Avocado 2 Tbsp. lemon juice, fresh 2 Tbsp. water, or more as needed 1/2 tsp. lemon zest, fresh 1/4 tsp. cracked black pepper, fresh California Caesar Salad 1 bag chopped hearts of romaine, (10-oz. bag) 1 batch California Caesar dressing 1 batch California Caesar Sourdough Croutons, or about 2.5 oz. packaged reduced sodium croutons 2 Tbsp. Parmesan cheese, shredded, or more to taste 1 ripe, Fresh California Avocado, peeled, seeded and sliced or ribbonized Cracked black pepper, fresh, to individual taste

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.
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.
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.