Avocado Oil Caesar Salad
Most store-bought Caesar dressings are loaded with soybean oil or canola oil. This version uses avocado oil as the base, which has a neutral flavor, high smoke point, and a much better fatty acid profile. The result is a dressing that tastes richer and cleaner than anything from a bottle.
What You Need
Dressing:
- 1/2 cup avocado oil
- 2 anchovy fillets (or 1 teaspoon anchovy paste)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 egg yolk (pasteurized if preferred)
- 1/2 cup finely grated Parmesan
- Salt and pepper to taste
Salad:
- 2 heads romaine lettuce, chopped
- Sourdough bread for croutons
- Extra Parmesan for shaving
Instructions
- Make the dressing. In a bowl, whisk together egg yolk, lemon juice, mustard, garlic, and anchovies until smooth. Slowly drizzle in avocado oil while whisking continuously until emulsified. Fold in Parmesan. Season with salt and pepper.
- Make the croutons. Cut sourdough into cubes, toss with a tablespoon of avocado oil and a pinch of salt. Bake at 375 degrees F for 10 minutes until golden and crunchy.
- Assemble. Toss romaine with dressing, top with croutons and shaved Parmesan. Serve immediately.
Why Avocado Oil
Avocado oil is approximately 70% oleic acid (a monounsaturated fat), making it one of the most stable plant oils for both raw and cooked applications. Unlike the soybean oil in commercial dressings, it does not require chemical extraction or deodorizing.
For a verified clean avocado oil, Chosen Foods Avocado Oil is the benchmark — third-party tested for purity and available at a discount through Thrive Market.
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