Romaine And Avocado Salad With Anchovy Garlic Vinaigrette

By Food52
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Food52
Nutrition per serving    (USDA % daily values)
CAL
1244
FAT
274%
CHOL
0%
SOD
23%
Uploaded by: Food52

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Ingredients for 4 servings

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 (Grey Poupon is my favorite; don't use one that's grainy)

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

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