Romaine and avocado salad with anchovy garlic vinaigrette
Indulge in the delightful blend of fresh romaine and creamy avocado, elevated by a zesty anchovy garlic vinaigrette. A burst of flavors in every bite!
Ingredients:
- 2 garlic cloves, peeled
- 2 oil-packed anchovy fillets
- 2 large shallots, finely chopped (about 2 tablespoons)
- 1/4 cup white wine vinegar (Champagne or red wine are good options as well)
- 1/4 cup sherry wine vinegar
- 1 tablespoon Dijon mustard (Grey Poupon is my favorite; don't use one that's grainy)
- 1 cup extra-virgin olive oil (don't use one that's bitter or herbaceous)
- 20 to 25 romaine leaves (I prefer the crispy leaves from the heart)
- 2 avocados, halved, de-pitted, peeled, and sliced the long way
- 1 pinch coarse salt, to taste
Instructions:
- Using a mortar and pestle, create a smooth mixture by crushing the garlic cloves and anchovy fillets. Crush. Mix. Scrape the edges. Mash. Crush. Mix. Enlist a spirited child to help for a while. Persist until the consistency is even.
- Utilize a silicone spatula to transfer the paste from the pestle. Introduce the shallots. Blend in the vinegars. Allow it to rest for approximately 10 minutes, if time permits.
- Incorporate the mustard. Gradually blend in around three-quarters of the olive oil using a whisk (this process should last about half a minute). Sample the mixture. It might require more olive oil. Utilize immediately or store in a container in the refrigerator for up to a fortnight.
- Occasionally, I prepare the salad first and then bring it to the dining table. Alternatively, I let individuals put together their own salads. If the romaine lettuce isn't crispy enough, chop it into 1-inch pieces.
- However, if the leaves are small and crunchy, here's my preferred salad method: Arrange the complete leaves (curved side facing up) in a broad salad bowl or serving dish. Drizzle dressing on the inside of each leaf. Lightly mix to coat the leaves. To prevent mashed avocado in the salad, delicately place the sliced avocados on the dressed greens. Sprinkle with salt, parsley, and additional dressing. Consume promptly.
Summary:
- Calories: 2648 kcal
- Fat: 277 g
- Protein: 14 g
- Carbs: 46 g
- Potassium: 2475 mg
- Magnesium: 158 mg