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Categories:
gem shallot garlic white wine vinegar lemon juice salt avocado olive oil whipping cream Italian parsley tarragon cilantro basil fresh ground black pepper salt chives
Viewed: 90 - Published at: 9 years agoIngredients
- 2 or 3 heads romaine lettuce, or 6 to 8 heads Little Gem
- 1 shallot
- 1 garlic clove
- 3 tablespoons white wine vinegar
- 3 tablespoons lemon juice
- 2 salt-packed whole anchovies
- 1/2 ripe avocado
- 3/4 cup olive oil
- 1/2 cup whipping cream
- 1/4 cup chopped Italian parsley
- 3 tablespoons chopped tarragon
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped basil
- Fresh-ground black pepper
- Salt
- 3 tablespoons chopped chives
Method
- Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems.
- Cut off the stem ends and separate the leaves.
- Wash the leaves thoroughly and spin-dry in batches.
- Roll them up in a clean dish towel and refrigerate until ready to serve.
- Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice.
- Rinse, bone, and finely chop the anchovies and add to the bowl.
- Add the avocado flesh and mash the mixture with a fork.
- Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise.
- Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt.
- Taste and add more salt or vinegar if needed.
- Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves.
- Sprinkle with the chives and serve.
