This avocado Caesar dressing does a number of things right: it incorporates six simple ingredients to make a rich and creamy dressing that won’t have you missing the original. It offers up a vegetarian Caesar dressing, no make that vegan Caesar dressing option that will have you licking your lips for more. And finally, it incorporates those wonderful avocados that you have heard so much about (I mean, haven’t you? I’m joking, of course you have!).
When I set out to make a new kind of Caesar dressing I wasn’t really sure where to begin. With the success I had making Avocado Alfredo it wasn’t hard for me to mull over the idea of adding an avocado as the base here. In that recipe I had success replacing the thickening properties of the bechamel with an avocado. I could probably get a similar effect and make a nice creamy, and airy dressing out of this one. And if you like avocados, I suggest you pop over and take a gander at that recipe; it was delicious.
Of course that would make it effortlessly vegetarian, too. That got me thinking. It’s always nice to make something vegetarian that wasn’t before, and avocados are a nice way to help do that. And we could also go a step further and most likely make it vegan if I omitted the cheese too. But would it work? Would I be able to whittle down the ingredients list and come out with a product that still reminded me of a classic Caesar salad? I think I did.
Where did Caesar Salad come from?
As many of you foodies have probably already heard, Caesar salad is not Italian. No, no, my friends, Julius Caesar did not himself eat Caesar salads, nor were they invented in his honor. Are you disappointed? Did you think you were eating some Italian salad with a rich heritage from centuries ago?
Well, I am sure you were not alone. I am breaking hearts today. If you picked up a copy of this wonderful book, Signature Dishes That Matter, you would quickly be able to flip to page 56 and discover that the Caesar salad was actually a creation of Italian born Caesar Cardini in Tijuana, Mexico, 1924. Gasp! You had no idea did you? Well now you have a fact that you can share at your next dinner party (when you’re serving this avocado Caesar dressing to all of your vegan friends).
The Caesar salad you have come to love and know has only been around since the 1920’s. That’s so recent considering how many different versions of it there are. You’d think it was a classic. Actually, if you bought that book and looked through you’d be surprised just how many classic dishes are recent creations – it’s amazing, we’ll be exploring more here in the coming months because it’s so much fun. For now, back to Caesar dressing.
Think about how commonplace Caesar salads are on Italian restaurants in the United States. I have no idea how widespread it is beyond the States. So, because it was developed in Mexico by an Italian is it Mexican or Italian? I think we can consider it Italian-American given how it has been adopted. For cuisine I think I’ll label it Italian, just to be consistent with this sites categorization. I hope that’s OK with you.
What’s in a traditional Caesar dressing?
I’m sure we’ll get around to making a classic Caesar some day, but until then, the ingredients in a traditional Caesar dressing are as follows and are delicious:
- Anchovy fillets
- Olive Oil
- Lemon or Lime juice
- Worcestershire sauce
In our version we went with the following six ingredients, most of which you probably have already.
- Extra-virgin olive oil
- Lemon juice
- Sea salt
- Fresh cracked pepper
I thought it might be fun to remake the Caesar dressing and see what I could do. It also didn’t help that we could not invite our vegan guests to the table serving this absolutely scrumptious salad, so why not experiment. Hey if you can’t experiment on your food blog, where else?
Side note: when I was cutting the avocado I sliced right through it, that has never happened to me before. My knife must have been too sharp, or I must have applied too much pressure. I didn’t have one of those avocado slicers like the, OXO Good Grips 3-in-1 Avocado Slicer, but will be adding that to my shopping list for next time. While we don’t need all of their functionality for this recipe, the 3-in-1 tool will certainly come in handy in the future – and save me some anxiety the next time I don’t slice right through an avocado. Sheesh!
Am I the only one out there who uses dressings as dips? I doubt it. I often love to use them as a stand in for a good dip. This one has a satisfying flavor, especially with fresh cut vegetables – though I will confess, I have tried it with some potato chips too. While I originally intended this to be used exclusively for salads, the dip discovery was a nice one. It was quite tasty. I look forward to hearing from you about what you dipped it in as well.
Well without further input from me I will leave you to the recipe. As always, dear readers, please leave your comments and ratings below, we love to hear from you! Happy cooking (or in this case, food processing)!
Avocado Caesar Dressing (or Dip)
- 1 ripe avocado peeled and pitted
- 1 clove garlic peeled and pressed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- Fresh cracked pepper 2-3 grinds
- Place all the ingredients in a food processor and whirl around for 1 minute or until well blended and all of the garlic is minced up well.
- You’re finished, use immediately or store in a tightly sealed container in the refrigerator for up to two days.
- This recipe makes approximately one cup depending on the size of your avocado.