Umami-Packed Avocado Salad Garlic (Print Version)
# Ingredients:
→ Vinaigrette
01 -
6 anchovy fillets packed in olive oil
02 -
2 large garlic cloves, peeled and finely grated or chopped
03 -
2 tablespoons sherry vinegar
04 -
1 shallot, finely chopped
05 -
1 tablespoon Dijon mustard
06 -
4 tablespoons extra virgin olive oil
→ Salad
07 -
8 cups mixed salad greens
08 -
1.5 teaspoons coarse sea salt, divided
09 -
3 medium Hass avocados
10 -
0.25 cup fresh parsley and/or cilantro, coarsely chopped
# Instructions:
01 -
Heat a small, heavy-bottomed pan over medium heat. Add the anchovy fillets with a splash of their olive oil. Stir with a spatula or wooden spoon until the anchovies dissolve completely.
02 -
Reduce heat to low and add the finely grated garlic. Cook for approximately 30 seconds, stirring, until the garlic is fragrant and sweet, without browning.
03 -
Whisk in the sherry vinegar and bring to a gentle simmer. Add the chopped shallot and cook for 20 seconds.
04 -
Remove the pan from the heat. Whisk in the Dijon mustard, then slowly incorporate the extra virgin olive oil while whisking constantly. Adjust seasoning and whisk until emulsified. If needed, transfer to a jar and shake vigorously to combine.
05 -
Place the mixed salad greens on a large shallow platter. Sprinkle with 0.5 teaspoon coarse sea salt and drizzle with 2 tablespoons of the prepared vinaigrette.
06 -
Halve the avocados, remove the pits, and gently peel off the skin. Arrange the avocado halves, cut side up, atop the dressed greens.
07 -
Sprinkle the avocados with 1 teaspoon coarse sea salt. Spoon approximately 1 tablespoon of the vinaigrette into each avocado half.
08 -
Scatter the chopped parsley and/or cilantro over the salad and serve immediately.
# Notes:
01 -
For enhanced flavor, prepare the vinaigrette up to a day ahead and bring to room temperature before serving.