Pseudo-Psaesar Salad with Avocado and Herbs

Ingredients

• 2 heads of romaine lettuce, washed, chilled and crisp
  
• 2 ripe avocados, divided, peeled and chunked
  
• 2 tablespoons white wine vinegar
  
• 2 teaspoons lemon and/or lime juice
  
• 1/2 cup mayonnaise
  
• 1 teaspoon anchovy paste or 1 chopped oil-packed anchovy
  
• 2 tablespoons parsley leaves
  
• 2 tablespoons tarragon, coarsely chopped
  
• 2 tablespoons other herbs of choice (basil, thyme, oregano, cilantro?)
  
• 1 small shallot, chopped
  
• 1 clove garlic, crushed and chopped
  
• 1/2 cup good-quality olive oil
  
• 1 tablespoon chives, coarsely chopped
  
• 1 cucumber, peel and seeds removed, thinly sliced
  
• 4 ounces smoked whitefish, trout or salmon, cut into bite-size pieces
  
• Coarsely ground black pepper
  

Directions

1. Tear the romaine into manageable pieces and divide among eight salad plates. Set aside
2. In a processor, blend ONE avocado with vinegar, citrus juices, mayonnaise, anchovy, parsley, tarragon, the selected other herbs, and the garlic until smooth. Then add the garlic and blend again.
3. Slowly add the olive oil while processing. As soon as it is blended in, stop.
4. Add the SECOND avocado and the chives and barely process to make a chunky dressing.
5. Divide the dressing among the salad, spooning it over the romaine. Garnish each slad with cucumber slices and smoked fish. Sprinkle with coarsely ground black pepper.