Romaine and Avocado Salad with Anchovy Garlic Vinaigrette

Name: Romaine and Avocado Salad with Anchovy Garlic Vinaigrette
Ingredients: 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

Romaine and Avocado Salad with Anchovy Garlic Vinaigrette was pinched from <a href="http://food52.com/recipes/28311-romaine-and-avocado-salad-with-anchovy-garlic-vinaigrette" target="_blank">food52.com.</a>

INGREDIENTS

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2 garlic cloves, peeled

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2 oil-packed anchovy fillets

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2 large shallots, finely chopped (about 2 tablespoons)

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1/4 cup white wine vinegar (Champagne or red wine are good options as well)

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1/4 cup sherry wine vinegar

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

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1 cup extra-virgin olive oil (don't use one that's bitter or herbaceous)

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20 to 25 romaine leaves (I prefer the crispy leaves from the heart)

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2 avocados, halved, de-pitted, peeled, and sliced the long way

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Coarse salt

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