Romaine And Avocado Salad With Anchovy Garlic Vinaigrette

• 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

1. With a mortar and pestle, make a paste out of the garlic cloves and anchovy fillets. Bash. Stir. Wipe down the sides. Mush. Bash. Stir. Have an energetic child take over for a bit. Don't give up until it's smooth.
2. With a rubber spatula, remove paste from the pestle. Slide in the shallots. Stir in the vinegars. If you have time, let it sit for about 10 minutes.
3. Add mustard. Slowly whisk in 3/4 of the olive oil (this should take about 30 seconds). Taste. You will probably need to add more olive oil. Use right away or store in a jar in the fridge for up to 2 weeks.
4. Sometimes, I assemble the salad and then bring it to the table. Other times, I let people assemble their own. If the romaine is not very crisp, chop it up into 1 inch slices.
5. But if the leaves are petite and crispy, here's my ideal salad: Place the whole leaves (trough-side up) in a wide salad bowl or serving platter. Drizzle each interior with dressing. Gently toss to coat leaves. To avoid guacamole in your salad, carefully layer the sliced avocados on top of the dressed greens. Spoon over some salt, parsley, and additional dressing. Eat right away.

garlic, oil, shallots, white wine vinegar, sherry wine vinegar, favorite, extravirgin olive oil, romaine, avocados, coarse salt

Taken from food52.com/recipes/28311-romaine-and-avocado-salad-with-anchovy-garlic-vinaigrette (may not work)