What to CookSalad

Romaine and Avocado Salad with Anchovy Garlic Vinaigrette

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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. 

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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Automagic Spring Menu Maker!

Tags: Avocado, Weeknight Cooking, Long Reads