For this recipe, choose avocados that are firm but ripe. You want them to hold their shape during peeling. " />
Hearts of Romaine with Avocado Bowls and Garlic Anchovy Vinaigrette
Thomas J. Story
Yields 6 Servings Total Time 25 mins
AuthorPhyllis Grant

For this recipe, choose avocados that are firm but ripe. You want them to hold their shape during peeling.

How to Make It

1

Heat a small heavy-bottomed pan over medium heat. Add the anchovies and a splash of their oil, using a wooden spoon to break them apart. Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant. Whisk in the vinegar and bring to a simmer, then add the shallots and cook for 20 seconds more. Remove from heat and whisk in the mustard. Slowly whisk in the olive oil. Taste, and add more olive oil if it’s too tangy. If it doesn’t emulsify right away, sometimes it’s helpful to pour the mixture into a jar and shake vigorously.

2

In a large salad bowl, toss romaine with salt, pepper, chopped herbs, and 1⁄2 the dressing, using your hands to completely coat the leaves. Add more salt or dressing to taste, reserving enough vinaigrette to fill your avocado bowls.

3

Halve and pit the avocados. Carefully peel off the skin. Place the halves cut-side up on top of the dressed salad. Sprinkle with coarse salt and pepper. Divide the remaining vinaigrette evenly amongst the avocado halves. Scatter chopped herbs across salad. Serve immediately.

Ingredients

 6 oil-packed anchovy fillets
 2 large cloves garlic, microplaned
 2 tbsp sherry vinegar
 1 large shallot, minced (about 2 tbsp)
 1 tbsp creamy Dijon mustard
 4 tbsp extra-virgin olive oil
 3 hearts of romaine, large outer leaves removed
 coarse salt and pepper, to taste
 Handful of parsley and cilantro leaves, chopped coarsely
 3 large avocados

Directions

1

Heat a small heavy-bottomed pan over medium heat. Add the anchovies and a splash of their oil, using a wooden spoon to break them apart. Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant. Whisk in the vinegar and bring to a simmer, then add the shallots and cook for 20 seconds more. Remove from heat and whisk in the mustard. Slowly whisk in the olive oil. Taste, and add more olive oil if it’s too tangy. If it doesn’t emulsify right away, sometimes it’s helpful to pour the mixture into a jar and shake vigorously.

2

In a large salad bowl, toss romaine with salt, pepper, chopped herbs, and 1⁄2 the dressing, using your hands to completely coat the leaves. Add more salt or dressing to taste, reserving enough vinaigrette to fill your avocado bowls.

3

Halve and pit the avocados. Carefully peel off the skin. Place the halves cut-side up on top of the dressed salad. Sprinkle with coarse salt and pepper. Divide the remaining vinaigrette evenly amongst the avocado halves. Scatter chopped herbs across salad. Serve immediately.

Hearts of Romaine with Avocado Bowls and Garlic Anchovy Vinaigrette