Caesar Salad with Red Pepper and Avocado
1 large head romaine lettuce, cored and coarsely cubbed
3/4 cup grated parmesan cheese
1 ripe avocado, peeled, pitted and sliced, about 1/2 inch slices
1 sweet red pepper, cored and seeded, cut in julienne slices
1/2 red onion, peeled and sliced veriically in 1/2 inch slices
-Chill lettuce. In large bowl, combine lettuce and all but 1/3
cup salad dressing. Arrange salad on large serving platter or
on individual salad plates. Top with croutons. Arrange
avocado, red pepper and onion slices around edge of salad.
Drizzle remaining 1/3 cups salad dressing on vegetable slices
and sprinkle entire plate with grated parmesan cheese (or
garnish with a parmesan cheese crisp) and more
freshly ground black pepper, to taste.
1 1/2 cups mayonnaise
1/2 medium white or yellow onion
1 tab. Dijon mustard
1 tsp. worcestershire sauce
1 - 2 cloves garlic, finely minced
freshly ground black pepper to taste
-Combine dressing ingredients in food processor. Blend until
smooth and then chill.
4 cups cubed french bread or baguette
1 clove garlic, finely minced
5 tab. finely grated parmesan cheese
1/3 cup olive oil
-Preheat oven to 350 degrees. In a small bowl, combine the
garlic, cheese and oil. Pour onto baking sheet. Cover with
bread cubes and toss to coat. Bake until crisp, about 10
Optional: To make the salad a complete meal, mix cooked shredded chicken into the salad when you add the dressing or place a grilled chicken breast or salmon fillet on the top of each individual serving of the salad.