Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette
- Yield 6 servings
- Prep 5 minutes
- Cook 15 minutes
Umami-Packed Avocado Salad with Garlic Anchovy Vinaigrette sits in the Salads section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 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
Warm a small, heavy bottomed pan over a medium burner. When the pan is hot, add the anchovies and a splash of their oil. Use a spatula or wooden spoon to help them disintegrate.
Turn the heat to low and add the garlic. Leave for about 30 seconds until the garlic smells sweet and fragrant.
Beat in the vinegar. Once simmering, add the shallots and cook for 20 seconds.
Take off the heat. Beat in the mustard.
Slowly whisk in the olive oil. Taste. Tip in 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.
Set the greens in a large shallow platter. Scatter on ½ teaspoon coarse sea salt and dress with 2 tablespoons of the dressing.
Halve and pit the avocados. Carefully peel off the skin.
Set the halves cut-side up on the dressed greens. Scatter with 1 teaspoon coarse sea salt. Spoon a tablespoon of the vinaigrette into each avocado half.
Scatter fresh herbs on top and serve!
Kitchen notes
- Recipe adapted slightly with permission from Everything Is Under Control: A Memoir With Recipes by Phyllis Grant, copyright © 2020.
- Published by Farrar, Strauss and Giroux.
