Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette

6 standard portions

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Ingredients

• 6 anchovy fillets packed in olive oil
• 2 large garlic cloves peeled and microplaned or very finely chopped
• 2 tablespoons sherry vinegar
• 1 shallot finely chopped
• 1 tablespoon Dijon mustard
• 4 tablespoons extra virgin olive oil
• 8 cups mixed salad greens
• 1½ teaspoons coarse sea salt divided
• 3 medium Hass avocados
• ¼ cup coarsely chopped fresh parsley and/or cilantro

Method

1. Heat a small, heavy bottomed pan over medium heat. When the pan is hot, add the anchovies and a splash of their oil. Use a spatula or wooden spoon to help them disintegrate.
2. Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant.
3. Whisk in the vinegar. Once simmering, add the shallots and cook for 20 seconds.
4. Take off the heat. Whisk in the mustard.
5. Slowly whisk in the olive oil. Taste. Add more olive oil if it’s too tangy. If it doesn’t emulsify right away, you can pour it into a jar and shake vigorously.
6. Place the greens in a large shallow platter. Sprinkle on ½ teaspoon coarse sea salt and dress with 2 tablespoons of the dressing.
7. Halve and pit the avocados. Carefully peel off the skin.
8. Place the halves cut-side up on the dressed greens. Sprinkle with 1 teaspoon coarse sea salt. Spoon a tablespoon of the vinaigrette into each avocado half.
9. Sprinkle fresh herbs on top and serve!