Avocado Caesar Salad

• 2 None white bread rolls, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 heads baby romaine lettuce
• 1 None red onion, thinly sliced
• 2 None avocados, peeled, pitted, coarsely chopped
• 2 oz sun-dried tomatoes in oil, drained, thinly sliced
• 2 oz Parmesan cheese, shaved
• 2 None large egg yolks
• 2 tsp Dijon mustard
• 2 tbsp white vinegar
• 3/4 cup extra virgin olive oil

1. Preheat oven to 350u0b0F. Arrange sliced bread in a single layer on a baking tray. Combine 1 clove minced garlic and olive oil. Brush over bread. Toast in oven for 5 mins, or until crisp.
2. Meanwhile, to make the dressing, blend or process remaining garlic, egg yolks, mustard and vinegar until smooth. With the motor running, gradually add olive oil in a thin steady stream. Process until mixture thickens. Add 1 tbsp water, if necessary, to thin into a pourable consistency.
3. Arrange toast in a large bowl with remaining ingredients and dressing. Toss gently to combine. Serve.

white bread rolls, garlic, olive oil, red onion, avocados, tomatoes, parmesan cheese, egg yolks, mustard, white vinegar, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/32628 (may not work)