Arugual And Avocado Salad

• 3 tablespoons extra-virgin olive oil
• 4 anchovies, finely chopped
• 1 very large garlic clove, minced
• Large pinch kosher salt
• 1 tablespoon red wine vinegar
• Black pepper
• 1 small bunch arugula, cleaned and torn into pieces (about 3 cups)
• 1 avocado, peeled, pitted and diced

1. In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
2. 2.
3. In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.

extravirgin olive oil, anchovies, garlic, kosher salt, red wine vinegar, black pepper, arugula, avocado

Taken from www.epicurious.com/recipes/member/views/arugual-and-avocado-salad-51946001 (may not work)