Recipe: Michael Van de Elzen’s Avocado Caesar Salad in a Jar
Freshen up your next lunch or picnic with this simple salad-in-a-jar.
Recipe and words: Michael Van de Elzen
This is a great recipe if you’re wanting to freshen up your work lunches or want to take something a little fancier than a sandwich on a picnic. Keep the salad and the dressing in different jars to stop the salad from getting soggy and combine just before you eat.
This is also quite a simple dressing to make from scratch – my secret ingredient is the Dijon. I love Dijon mustard. I put it in so many dishes in the kitchen because it really elevates the flavours. The key is to add the oil very slowly so the dressing doesn’t split.
Prep time: 10 minutes
1 iceberg lettuce, shredded
2 baby Cos lettuces, quartered
100g fresh Parmesan, shaved
8 slices thick wholemeal bread
1 avocado, peeled and sliced thin
½ tsp salt
Toast the slices of wholemeal bread then cut into small cubes. Toss in a little vegetable oil then bake in the hot oven for about 5 minutes until crisp.
Wash the iceberg and the Cos lettuce and drain, then lightly dress the leaves with the Caesar dressing. Begin to layer the leaves with the shaved fresh Parmesan, avocado and croutons in 3 large clean jars with lids.
Pour the remainder of the Caesar dressing evenly into the jars.
Avocado Caesar Dressing
2 egg yolks
Juice of 1 lemon
2 garlic cloves
1 tbsp Dijon mustard
½ cup grated Parmesan
1 tbsp Worcestershire sauce
3/4 cup oil (avocado oil recommended)
Place all the ingredients except the avocado oil in a food processor and blitz until smooth. With the motor running gradually add the avocado oil until the mix is smooth and creamy.