Raw asparagus avocado caesar salad

By Jeff Richards
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This dish is taking something at its height of freshness, adding another few ingredients to showcase and putting it on a plate. It’s the celebration of a great product, asparagus. The dressing is super light, creamy and acidic, with the crunch of the almonds and raw ribbons of asparagus. It’s a great app!

Ingredients

  • 2 bunch asparagus, peeled into ribbons
  • 1 avocado, seed removed and peeled
  • 4 anchovies
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 cup canola oil or vegetable oil
  • 3 egg yolks
  • 3 tablespoons white vinegar
  • 1 cup sliced almonds, toasted

Directions

  1. In a blender add avocado, anchovy, Dijon, garlic, egg yolks, vinegar and blend until combined. Slowly drizzle in oil while the blender is running to emulsify and create dressing. Adjust seasoning with salt and pepper.
  2. Peel the asparagus lengthwise so you create long ribbons. Keep ribbons in ice water until necessary to use. This will also help them curl nicely.
  3. In a dry pan, toast almonds until golden brown on medium heat, stirring often.
  4. To plate, dry off asparagus, toss in Caesar dressing, stack high on the plate and cover in toasted almonds.
  5. Delicious with a poached egg on top too!

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