Romaine and Avocado Salad with Anchovy Garlic Vinaigrette

May  7, 2014

When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.

Today: A simple, comforting salad for those days when dinner feels out of reach. 

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Husband: I'm going to the market. What do we need?

Me: I need a box of things for the thing.

Husband: Large garbage bags. Got it. And don't you think Dash needs a you know what. Like now. He's so stinky.

Me: Totally. Good luck with that. Not really on my list today. We can force him into the tub tomorrow.

Son: Noooooooooooooooo.

Husband: What are you cooking for dinner?

Me: I'm so fried. I can't cook dinner.

Husband: Should I get a rotisserie chicken and we'll have it with the salad thingy?

Son: I love the salad thingy!

Me: Yeeeessssss, pleeeeaaaaassssse. And some ooey gooey you know what.

Husband: Cheese. And something to drink?

Me: Yes. Red wine. Yes.

Husband: And some fresh --

Me: Bread? Yes. Come here.

Husband: Why?

Me: I need something else.



Romaine and Avocado Salad with Anchovy Garlic Vinaigrette

Serves 4

2 garlic cloves, peeled
2 oil-packed anchovy fillets
2 large shallots, finely chopped (about 2 tablespoons)
1/4 cup white wine vinegar (Champagne or red wine are good options as well)
1/4 cup sherry wine vinegar
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil (don't use one that's bitter or herbaceous)
20 to 25 romaine leaves (I prefer the crispy leaves from the heart)
2 avocados, halved, de-pitted, peeled, and sliced the long way
Coarse salt

See the full recipe (and save and print it) here.

Photos by Phyllis Grant

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Phyllis Grant is an IACP finalist for Personal Essays/Memoir Writing and a three-time Saveur Food Blog Awards finalist for her blog, Dash and Bella. Her essays and recipes have been published in a dozen anthologies and cookbooks including Best Food Writing 2015 and 2016. Her work has been featured both in print and online for various outlets, including Oprah, The New York Times, Food52, Saveur, The Huffington Post, Time Magazine, The San Francisco Chronicle, Tasting Table and Salon. Her memoir with recipes, Everything Is Out of Control, is coming out April 2020 from Farrar Straus & Giroux. She lives in Berkeley, California with her husband and two children.


karen K. December 29, 2015
Phyllis, I really love how you write! So creative and honest. This one in particular is fantastic :)
theicp June 23, 2014
I topped this with beaucoups of freshly chopped chives. This is one delicious and totally practical salad! Nice one.
cucina D. May 8, 2014
Love this combination, have been making something similar but minus the avocado. A must try for sure!
jburt61 May 7, 2014
Wow, Dash is looking so grown up.
Phyllis G. May 8, 2014
isn't he though? sigh.
Ellen May 7, 2014
Call me anchovy obsessed, but I love that vinaigrette idea. I make a similar romaine and avocado salad that adds pistachios. Looking forward to trying it with this dressing! Thanks.
Phyllis G. May 8, 2014
you can DEFINITELY call me anchovy obsessed. glad you are too. i never use pistachios. must remedy that.
Cristina S. May 7, 2014
I love everything about this.
Marian B. May 7, 2014
Phyllis G. May 8, 2014
xoxo to you both
Liz B. May 7, 2014
Wow, I saw "anchovies" in the title of this post on my bloglovin' feed and thought "Dash and Bella and all those wonderful tarts I have bookmarked..." Lo and behold, it's your recipe!

As always, thanks for another awesome recipe and another small testament to the power of the smallest fish! - a clean eating bento blog. Japanese or Asian-inspired!