Caesar salad with avocado
|1||bread — baguette, sliced|
|10 ml||avocado oil|
|1||lettuce — cos|
|1||avocado — sliced|
|1 handful||cashew nuts|
|1||garlic — cloves, peeled and crushed|
|100 ml||LANCEWOOD® Buttermilk|
|5 ml||Dijon mustard|
|parmesan cheese — shavings, to serve|
Preheat the oven to 200°C.
Arrange the baguette slices in a single layer onto the baking tray and brush lightly with the avocado oil. Bake for 5 to 10 minutes until golden brown.
Prepare the dressing: Heat a frying pan and sweat the garlic briefly until soft. Combine the buttermilk, Dijon mustard, honey and add to the garlic in the pan. Stir to integrate.
Slice the cos lettuce head down the length into four equal sized pieces. Top with the avocado slices and toasted baguette. Drizzle the dressing over the lettuce and top with Parmesan shavings and cashew nuts.
Serves 4 to 6
Recipe reprinted with permission of Drostdy-Hof.