Back To Avocado 101!
- 1 ripe avocado
- 2 lemons, juiced
- 1/2 Cup avocado oil
- 4-6 anchovy filets
- 2-4 garlic cloves
- 1/2 Teaspoon Worcestershire
- 1 Tablespoon white wine vinegar
- salt and pepper to taste
- 4 hearts Romaine lettuce, cleaned and chopped
- 2 Ounces grated Parmesean cheese
- tomatoes (optional)
To make the dressing, blend all of the ingredients except for the cheese, romaine, and tomatoes, in the blender until creamy and smooth. Chill.
Toss the salad greens with the dressing, garnish with the cheese and optional tomatoes. If you have leftover dressing, it will keep without turning brown, for a few days in the refrigerator.