SALAD W/ BAGNA CAUDA & AVOCADO

SALAD W/ BAGNA CAUDA & AVOCADO image

Number Of Ingredients 8

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3 tablespoons extra-virgin olive oil
4 anchovies, finely chopped
1 very large garlic clove, minced
large pinch kosher salt
1 tablespoon red wine vinegar
black pepper
3 cups of Romaine lettuce & endive spears, sliced
1 avocado, peeled, pitted and diced

Steps:

In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature. In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine.