Recipe
Caesar Salad Bowl with Grilled Avocado
Chef Caesar Cardini first made the famous Caesar salad in his restaurant in San Diego during an unexpectedly busy day, when there was little more than lettuce, egg, bread, and Parmesan cheese available. Give the classic salad an update with grilled avocado.
Lunch

Meal type
  • Lunch

Preparation time
  • <30 minutes

Preparation method
  • Grilling

Recipe type
  • Salad

Westfalia Fruit Products
  • Fresh Avocado
  • Avocado Oil
Ingredients
4 People
Metric units
Imperial units
Caesar Salad
Ciabatta roll (part baked)
1 pcs
Avocado oil
Eggs
4 pcs
anchovy fillet in olive oil (can or jar)
2 can or jar
Lemon juice
2 tbsp
Mayonnaise
3 tbsp
Avocado(s)
2 pcs
Heads of baby romaine lettuce
4 pcs
Grated Parmesan cheese
4 tbsp
Preparation
1

Coarsely crumble or cube the ciabatta roll for the croutons. Toss the bread in some avocado oil. Toast the bread in a dry frying pan for 4 minutes until golden brown and crispy. Sprinkle with salt to taste and keep aside on a plate.  

2

Boil the eggs for 7 minutes for hard-boiled eggs. Peel the eggs and cut them into quarters. 

3

For the dressing, puree the anchovy with the lemon juice, 2 tbsp avocado oil and the mayonnaise until smooth with a stick mixer. Loosen the Caesar dressing with 1 tbsp of water and season with pepper. 

4

Halve the avocado, remove the pit and peel off the skin. Cut the avocado into wedges. Brush the wedges with the avocado oil. 

5

Heat the grill pan. Grill the avocado wedges for about 3 minutes per side or until grill marks appear.

6

Divide the lettuce and the egg over 2 bowls. Drizzle with the dressing. Add the grilled avocado, croutons, Parmesan cheese and pepper to taste. 

 

Special Equipment
·       Stick mixer 
·       Grill pan 

 

 

All done, enjoy your meal!
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