Method:
1 Preheat non stick frying pan until hot. Add oil and bread, cook tossing often until golden all over. Remove to a plate. Wipe the pan clean and return to the heat.
2 Sprinkle the parmesan cheese over the base of the hot frying pan. Cook over medium heat until parmesan is light golden underneath. Carefully slide onto a board and set aside to cool.
3 Combine the mayonnaise, anchovy, lemon juice and garlic in a small bowl. Season with black pepper. Separate the leaves of baby endive. Wash and pat dry. Place in a serving bowl.
4 Drizzle half the dressing over the endive, top with avocado and croutons. Drizzle over the remaining dressing. Top with parmesan crisp and extra anchovy fillets if desired.
Recipe Database
Caesar Salad with Avocado recipe
27/02/2008
Damian Heads
This recipe is listed under:
Salads, Vegetarian Recipes
Ingredients:
2 tbs olive oil
2 slices sourdough bread, cut into cubes
125g parmesan cheese, finely grated
1/2 cup whole egg mayonnaise
1 anchovy fillet, finely chopped
1/2 small lemon, juiced
1 garlic clove, crushed
1 baby endive
1 firm ripe avocado, halved, sliced
