Avocado Bowls On Romaine Hearts

1. 1

   For Dressing:

2. 2

   Peel and dice a few shallots. Bash an anchovy filets with one clove garlic to a paste. To this add the shallots and 4 or so Tbs vinegar, stir and set aside about 10 minutes. Whisk in a few tsp creamy dijon mustard. Slowly whisk in evoo, about 8 or so Tbs until it emulsifies. Taste and adjust if needed add more whatever you like (anchovy, mustard, oil, etc. Cover and store in refrigerator.

3. 3

   For Salad: Arrange chilled Romaine spears over a large chilled platter, top with halved avocados and sprinkle with the chopped Italian parsley. Drizzle the dressing allowing to pool in avocados.

* Per serving · 4 servings · Values may vary.

No additional tips available.