Lettuce Wedge Salad with Creamy Avocado Aioli
This egg-free aioli-style dressing is wonderfully creamy from the avocado, without being heavy. It is delicious drizzled over wedges of crisp lettuce or tossed through a spring slaw of shaved red cabbage and fennel.
Ingredients
- 1 iceberg or romaine lettuce
- 1 ripe avocado
- Juice of ½ lemon, about 2 tablespoons
- 1 garlic clove, peeled
- ¼ cup extra virgin olive oil
- 1 teaspoon capers
- 2 teaspoons caper brine
- 4-5 tablespoons water
- Salt to taste
Instructions
- Discard larger leaves from the lettuce. Wash and shake dry. Cut the lettuce into eight wedges and arrange on a serving platter.
- Make the dressing. Halve the avocado, remove the stone and scoop the flesh into a blender. Add the remaining ingredients and process until smooth. Add a splash of extra water if needed to loosen the dressing – aim for a similar texture to mayonnaise.