Avocado Bowls On Romaine Hearts
- About 3 or 4 avocados halved
- Romaine lettuce spears
- 2-3 Tbs Italian Parsley, chopped
- Dressing:
- 2 parts Evoo
- 1 part vinegar (champagne, sherry, red or white only)
- 2 shallots
- anchovy filet
- a few tsp creamy dijon mustard
- For Dressing:
- 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.
- 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.
italian parsley, dressing, vinegar, shallots, anchovy filet, mustard
Taken from www.epicurious.com/recipes/member/views/avocado-bowls-on-romaine-hearts-52847721 (may not work)