Creamy Avocado Caesar Salad

• 3 heads of romaine lettuce with whole leaves
• 3 ripe avocados
• 6 Tbs apple cider vinegar
• 3 Tbs lemon juice
• 3 Tbs Worchestire sauce,
• 3 Tsp Dijon mustard
• 9 garlic cloves pressed
• 2 oz parmesan cheese
• 3 Tsp fresh ground black pepper
• 2/3 cup cold water
• olive oil
• croutons

1. Set aside romaine, croutons, olive oil, and water.
2. Shave 1.5 oz of cheese and
3. Blend with all other ingredients in a large blender until creamy. (For a regular size blender, divide ingredients in half and make two batches.)
4. Add water for desired consistency.
5. Add some dashes of olive oil to balance acidity.
6. Set aside.
7. Cut off stalk ends of romaine where white meets the green and discard stalks.
8. Peel off large leaves from each head one by one careful not to tear leaves.
9. Separate into three piles; largest leaves, mid-size leaves, and smaller leaves. (Each plate will have about 6 whole leaves on the finished plate.)
10. Set aside.
11. Shave remaining cheese into large ribbons and set aside.
12. On a large baking sheet, or other flat surface, lay out 2 of the large leaves.
13. Using a rubber bristle pastry brush, dip brush in blender and paint dressing on leaves until both sides are coated.
14. Arrange coated leaves on first plate.
15. Repeat with large leaves for all plates.
16. Repeat with next sized leaves for all plates ending with smallest leaves on top.
17. Garnish with croutons and cheese ribbons.
18. Serve immediately.

avocados, apple cider vinegar, lemon juice, worchestire sauce, mustard, garlic, parmesan cheese, ground black pepper, cold water, olive oil, croutons

Taken from www.epicurious.com/recipes/member/views/creamy-avocado-caesar-salad-52967831 (may not work)