Hearts of Romaine with Avocado Bowls and Garlic Anchovy Vinaigrette SERVES 6 / 25 MINUTES
For this recipe, choose avocados that are firm but ripe. You want them to hold their shape during peeling. 6 oil-packed anchovy fillets 2 large cloves garlic, microplaned 2 tbsp sherry vinegar 1 large shallot, minced (about 2 tbsp) 1 tbsp creamy Dijon mustard 4 tbsp extra-virgin olive oil 3 hearts of romaine, large outer leaves removed 3 large avocados coarse salt and pepper, to taste Handful of parsley and cilantro leaves, chopped coarsely
1. Heat a small heavy-bottomed pan over medium heat. Add the anchovies and a splash of their oil, using a wooden spoon to break them apart. Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant. Whisk in the vinegar and bring to a simmer, then add the shallots and cook for 20 seconds more. Remove
from heat and whisk in the mustard. Slowly whisk in the olive oil. Taste, and add more olive oil if it’s too tangy. If it doesn’t emulsify right away, sometimes it’s helpful to pour the mixture into a jar and shake vigorously. 2. In a large salad bowl, toss romaine with salt, pepper, chopped herbs, and ½ the dressing, using your hands to completely coat the leaves. Add more salt or dressing to taste, reserving enough vinaigrette to fill your avocado bowls. 3. Halve and pit the avocados. Carefully peel off the skin. Place the halves cut-side up on top of the dressed salad. Sprinkle with coarse salt and pepper. Divide the remaining vinaigrette evenly amongst the avocado halves. Scatter chopped herbs across salad. Serve immediately.
HOW TO #HELLASALAD Bypass the Bowl
“I used to throw everything into a large salad bowl and toss and toss,” says Grant. “The flavors were good but there was always a sad herby sludge remaining at the bottom of the bowl. I have a new approach. For more control and easier serving, I assemble my more complicated salads on a cookie sheet, large plate, or platter.”
Layer Flavor
“Toss the greens with dressing, herbs, and salt. Then layer on delicate peach halves or Yukon Gold slices or fans of sliced avocado. For more flavor (and glistening beauty!), paint or drizzle the sliced fruit or vegetable with garlic lemon oil. Next is the cheese (wisps or craggy chunks or finely grated).”
Finish with a Flourish
“Rain down roasted chopped nuts, herbs, and coarse salt or smear in a swoosh of hummus, white bean purée, or Greek yogurt (mixed with lemon zest and herbs) on the plate before assembling.”
THE OUTDOOR LIVING ISSUE
