Avocado Caesar Salad

Avocado Caesar Salad
Avocado Caesar Salad

I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform 2 feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of leaves. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all posho and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time, depends how tired I am. Making your own caesar dressing on the other hand is a piece of piss and well worth doing. You’ll never look back I promise. Enjoy!

Avocado Caesar Salad
Serves 2 / Takes 30 minutes
Ingredients:
4 eggs
2 ripe avocados
2 bulbs lettuce ( I used a mix of sweet gem and red mini cos but any lettuce with a bit of bite will do)
Parmesan shavings (optional) 

Dressing:
Small handful of capers roughly chopped
Zest of a Lemon
Juice of half a lemon
100g Mayonaise (I use Hellmann’s)
1 tbs water
1 tbs Worcestershire sauce
1 crushed garlic clove
Black pepper

Croutons: (Optional)
If you can’t be bothered to make them, M&S do lovely ones)

2 crushed garlic cloves
2 tbs extra virgin olive oil
Salt/ pepper
3rd of 400g loaf fresh bread (sour dough, rye, brown Cobb, your choice) I used a mix of rye and wheat. You can actually use any old bread you want for this, even regular sliced, just cut the crusts off.

Method: 

1. Preheat your oven to 200c (180c fan) if you’re making your own croutons.
2. In a small saucepan of boiling water pop in your eggs and simmer for 7-8 minutes. I find the yolks keep their gooey texture if you don’t over boil them. Once boiled pop them in a bowl of cold water and put to one side. 1
3. Meanwhile, roughly cut your bread into croutons (I like big fat squarish ones, so kept mine quite chunky but it’s up to you.) Pop your croutons into a large bowl with 2 tbs of olive oil and a crushed garlic clove. Give it a good mix and season with salt and pepper. Turn out onto an oiled baking tray and pop in the oven for 10-15 minutes. The smaller they are the less time they will take.
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4. While your croutons are cooking make your dressing. In a small bowl combine the mayonnaise, chopped capers, lemon zest, lemon juice, crushed garlic, Worcestershire sauce, water and pepper and give it a good whisk. Don’t be tempted to add salt, the capers are pretty salty so you shouldn’t need any.
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5. By this time your eggs should be cooled but still warm, crack, carefully peel and halve them. Also prepare the avocados by halving them, removing the stones, discarding the skin and slicing.
6. When your croutons are ready carefully remove from the oven and start assembling your salad. Cut the bottoms off two cos lettuces and discard. Pop the remaining leaves in a large bowl with the avocado and pour on your dressing. Mix well making sure the leaves are covered. Finally, top with the eggs, warm croutons, parmesan shavings and serve immediately. (I actually forgot to add parmesan to mine which I was pretty gutted about.)
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If you’ve had a go at making my Avocado Caesar Salad or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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