The Food Gatherer's Note: This salad has been adapted from a recipe on Food 52 . A crispy leaf is best. The dressing works beautifully drizzled on green beans too. 



Serves 4, with leftover dressing

2 garlic cloves, peeled
2 oil-packed anchovy fillets
2 large shallots or 3 spring onions, finely chopped (about 2 tablespoons)
60ml white wine vinegar
60ml sherry wine vinegar
1 tablespoon Dijon mustard
200ml extra-virgin olive oil
20 to 25 cos, romaine or little gem salad leaves (the leaves just need to be crispy)
2 avocados, halved, de-pitted, peeled, and sliced the long way
Coarse sea salt

With a mortar and pestle, make a paste out of the garlic cloves and anchovy fillets by bashing away at the mix until it is smooth (don't give up!).  Scrape the paste from the pestle and add the chopped shallots. Stir in the vinegars. If you have time, let it sit for about 10 minutes. Add mustard. Slowly whisk in 3/4 of the olive oil (this should take about 30 seconds). Have a taste - you may need to add more olive oil. Use right away or store in a jar in the fridge for up to 2 weeks. If your salad leaves are large and on the softer side, chop into 1 inch slices or if using leaves that are small, place the whole leaves in a wide salad bowl or serving platter and drizzle each inside with dressing. Gently toss to coat leaves. To avoid guacamole in your salad, carefully layer the sliced avocados on top of the dressed greens. Spoon over some salt, parsley, and additional dressing. Eat right away.

Adapted from a recipe and photo by Phyllis Grant  on Food 52