Make Your Own Avocado Caesar

• For the dressing
• 1 teaspoon anchovy paste
• 2 cloves garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspon Dijon mustard
• 1 medium avocado
• 1/2 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/2 cup of homemade or great quality commercial mayo
• 1 2 oz tin anchovies (use the oil in the dressing and the fillets in the salad)
• 1/2 teaspoon salt
• For the salad
• 1 large head of Romaine lettuce, torn into bite size pieces
• 1/2 cup finely grated Parmesan, plus more for serving
• 1 twelve inch baguette, cut into one inch cubes, place on a baking sheet, drizzled with olive oil, salt and pepper and then baked in a 350F oven for 8 to 10 minutes, or until crispy
• 1 medium avocado, diced
• dressing

1. Place the anchovy paste, Worcestershire sauce, garlic and Dijon mustard in the bowl of a mini food processor and process for a few seconds to break down the garlic. Add the meat from the avocado and squeeze the lemon juice over and process until relatively smooth. Add the olive oil, mayo, oil from the anchovy tin, and salt and continue to process until smooth. If the dressing seems too thick, whisk in a tablespoon of water just prior to serving. Place the dressing into a bowl covered with plastic wrap actually pressed onto the dressing and refrigerate until ready to serve.
2. When ready to serve, toss the lettuce with the 1/2 cup of grated Parmesan and place in a serving bowl. Have individual salad bowls or plates ready for each person to plate their own salad with the lettuce mixture, a few croutons, the dressing, anchovies, diced avocado and the extra Parmesan cheese.

dressing, anchovy paste, garlic, worcestershire sauce, mustard, avocado, lemon, extra virgin olive oil, mayo, anchovies, salt, salad, head of romaine lettuce, parmesan, twelve inch baguette, avocado, dressing

Taken from food52.com/recipes/17881-make-your-own-avocado-caesar (may not work)