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romaine lettuce avocados white wine vinegar lemon andor mayonnaise anchovy parsley tarragon choice shallot clove garlic olive oil chives cucumber whitefish ground black pepper
Viewed: 23 - Published at: 9 years agoIngredients
- 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
Method
- Tear the romaine into manageable pieces and divide among eight salad plates. Set aside
- 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.
- Slowly add the olive oil while processing. As soon as it is blended in, stop.
- Add the SECOND avocado and the chives and barely process to make a chunky dressing.
- 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.
