Well hello there 4th of July! You crept up on me like a sloth on crack. (Go ahead and imagine the greatness. Annnddd carry on.)
Yep. Tomorrow is the 4th, and while I will most likely be celebrating a day off of work with organizing my house (which you all must assume is the size of Downton Abbey the way I carry on) Really though, I need Carson. Like, yesterday.
Anyway, while I will be organizing, you people aught to be having fun! And you might think today’s recipe isn’t fun because there are anchovies in it.
So. I am officially a buzz kill. But I think it’s fun. I get a sick joy out of smashing anchovies and I am afraid of what that means about my personality. But really! They are so salty and delicious and they add such depth to like, everything they touch. Also, protein. Am I right?
You people are all “I’ll have chicken for protein.” I’ll just be over here with a jar of anchovies, don’t mind me.
And Avocados. Seriously, who doesn’t like avocados? (Well, evidently my mother, who also hates anchovies. So she’s probably going to eat this never.) Avocados are like healthy peoples mayonnaise. I can get down with that.
But the real reason I love this salad, is because it’s monochromatic. It’s gorgeously green and vibrant – every ingredient looks like it belongs together. Like a well picked flower arrangement, this salad is just plain gorgeous.
And now you know I’ve officially lost my mind as beauty has become a factor in what I eat. My house is such a mess that the only pretty I see in the world is on my plate. (Okay that was dramatic and false. Someone get me a xanax already.)
- 1 heart of romaine - kept in long leaf form
- 2 avocados - sliced
- parsley - 1/4 cup chopped
- anchovies - 2
- shallot - 1, diced
- garlic - 2 cloves
- olive oil - 1/2 cup
- champagne vinegar - 1/4 cup
- dijon mustard - 1 tablespoon
- salt and pepper - 1 teaspoon each