Avocado Caesar Dressing

from "Absolutely Avocados" by Gaby Dalkin

makes about 1½ cups

1 Hass avocado

⅓ cup extra-virgin olive oil, plus more in needed

¼ grated Parmesan cheese

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 or 2 garlic cloves, peeled

¾ teaspoon Worcestershire sauce

¼ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a food processor bowl.

Add the olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Worcestershire, salt, and pepper. Pulse for 1 to 2 minutes, until smooth and creamy. Adjust the salt and pepper if needed.

Use immediately or refrigerate for up to 3 days.

The Italian Dish

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