Avocado Basil Dressing

I love avocados. Or rather as we say in our household, ava-ca-doo.

I remember hating avocados when I was a kid. It was slimy, tasted like nothing, and was mushy. Now, I can’t live without them. We have at least 1 sitting around every week and today, I figured I would try to make a dressing using it.

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I tried looking up recipes to be inspired to make up my own but alas, I didn’t like any of them. This is just a super simple concoction I made up…which I’m sure many others have a similar, if not the same, recipe. But all I care is that it’ll go great with our steak salads tonight!

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Prep time: 5 minutes

Ingredients:

1 ripe avocado, pitted and peeled
1/4 sweet onion
2 garlic cloves
juice of 1 lime
5-6 large basil leaves
1/4 cup red wine vinegar
1 teaspoon honey
1/4 teaspoon ground pepper
1/4 teaspoon salt

1. Place all ingredients in a high power blender and blend away!

2. Adjust to your liking with the lime and vinegar. I prefer very lime-y and vinegar-y dressings.

Enjoy!

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Cheater Caesar Dressing

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I’ll admit, for someone who loves to cook 24/7, you’d expect me to have every tool in the shed. But I don’t. For a proper caesar dressing, I know one needs a food processor. Well, I made the smart decision to buy a smaller one on Amazon, primarily because it was hot pink. Good decision? NO. Whenever I turn it on, whatever is inside with the blade starts bouncing off the sides and it sounds like 1,000 hamsters are screaming. So instead of going off and spending $150 on a big sturdy one, I decided to figure out a fast and easy way to make caesar dressing.

It may not be authentic. It may not have the traditional egg yolk and anchovies. But if my fiancé doesn’t make a disgusted face after the first bite, I assume it must be okay.

Ingredients:

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And surprise ingredient: mayonnaise! Now I know, you’re wondering, “What the crap?” Especially those who hate this condiment. But trust me, it works and gives the dressing the appropriate creamy consistency. Without a proper food processor, it’s hard to get an emulsified dressing. Unless you’ve been practicing your extreme whisking skills, just whisking the above ingredients sans mayo will give you a oily and drippy mess. The mayonnaise also softens the flavors overall and I promise, you won’t think “Holy mayo” after trying the dressing.

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First: place all ingredients (minus the 1/2 lemon and mayonnaise) in a bowl. Approximate measurements: 1/3 cup extra virgin olive oil, 1/4 cup grated cheese, 1 teaspoon ground pepper, 1/4 teaspoon worcestershire sauce, 1 clove garlic (put through garlic press). Whisk together.

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Second: add the juice of 1/2 lemon. Whisk again.

Third: add about 1/3 cup of mayonnaise. You can freely adjust this measurement to how thick you’d like your dressing.

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Fourth: toss with romaine lettuce, add toppings such as croutons and shaved cheese and enjoy!

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Extras: add more or less lemon juice, in accordance to your taste. I prefer it to be quite lemony. Additionally, I recently used whole grain mustard instead of the coarse mustard and it was equally as wonderful.