Ingredients
About 3 or 4 avocados halved
Romaine lettuce spears
2-3 Tbs Italian Parsley, chopped
Dressing:
2 parts Evoo
1 part vinegar (champagne, sherry, red or white only)
2 shallots
anchovy filet
a few tsp creamy dijon mustard
Preparation
For Dressing: Peel and dice a few shallots. Bash an anchovy filets with one clove garlic to a paste. To this add the shallots and 4 or so Tbs vinegar, stir and set aside about 10 minutes. Whisk in a few tsp creamy dijon mustard. Slowly whisk in evoo, about 8 or so Tbs until it emulsifies. Taste and adjust if needed add more whatever you like (anchovy, mustard, oil, etc. Cover and store in refrigerator. For Salad: Arrange chilled Romaine spears over a large chilled platter, top with halved avocados and sprinkle with the chopped Italian parsley. Drizzle the dressing allowing to pool in avocados.
