California Avocado Caesar Salad Recipe - A Deliciously Fresh Twist on a Classic

Ingredients

• 4 oz (113 g) anchovy filets
• 4 cloves of garlic, crushed
• 2 tsp dry mustard
• 2 tsp worcestershire sauce
• 3 tbsp white wine vinegar
• 1 cup olive or avocado oil
• 1/3 cup fresh lemon juice
• 3 egg yolks (optional)
• 3 heads of romaine lettuce, torn into bite-size pieces (12 cups)
• 2 cups grated parmesan or romano cheese
• 6 cups croutons
• 3 california avocados, seeded, peeled, and sliced