---

---

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

---

---

---

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

---

---

---

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

---

---

---

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.