Real Recipes From Real Home Cooks ®

dressing essentials: cheesy avocado caesar

a recipe by
Andy Anderson !
Wichita, KS

I make a decent Caesar dressing with anchovies and raw eggs; however, not everyone is a fan of consuming raw eggs, and as to anchovies… well, you could get into a bar fight on that subject. This dressing is easy/peasy to throw together, just toss the ingredients and blend until smooth. My favorite way to use this is on a plate of crisp arugula, and butterhead lettuce with some sliced tomatoes, and sautéed chicken. So, you ready… Let’s get into the kitchen.

serves Several
prep time 10 Min
method No-Cook or Other

Ingredients For dressing essentials: cheesy avocado caesar

  • 1 c
    mayonnaise, i prefer duke’s, or vegenaise
  • 1/2 c
    parmigiano-reggiano, grated, plus more for a garnish
  • 1 lg
    haas avocado, ripe, pitted, and cubed
  • 2 clove
    baked garlic, choppped
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    dijon mustard (i prefer grey poupon)
  • 1 Tbsp
    kalamata olives, pitted, and chopped
  • 1/4 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    white pepper, freshly ground

How To Make dressing essentials: cheesy avocado caesar

  • 1
  • 2
    You could use a whisk to blend these ingredients; however, you will have better results using a blender, or food processor fitted with an S-blade.
  • 3
    Baked Garlic I love what baking does to garlic… it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use… it is easy/peasy: Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 2 baked cloves to 1 raw clove. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
  • 4
    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not that difficult), check out this recipe:
  • 5
    Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy.
  • 6
    Vegenaise Vegenaise is a completely vegan mayo that does not use any eggs or bad stuff. Yet, it tastes just like regular mayo. I use it quite a lot in my recipes and not a single client has ever noticed the difference. You will find it in most health food places and larger grocers. Unlike regular mayonnaise it is kept in the refrigerated section (no preservatives). I have attempted to make my own, but thus far the recipe has eluded me.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Add the ingredients to the bowl of a food processor or blender, then blend-baby-blend
  • 9
    Taste and do a bit of tweaking, until you like the flavor.
  • 10
    Cover and place in the refrigerator, and hour or two, or overnight.
  • So Yummy
  • Stud Muffin
    Serve with your favorite salad fixings, or wraps. Enjoy