Description Edit

The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic. You can use anchovies that are packed in olive oil and chop them very fine, to a paste. If you use the salt-packed anchovies, be sure to fillet them and rinse well. The almonds do not have to be blanched; in fact, sliced natural almonds are ideal.

Ingredients Edit

Directions Edit

  1. Just toast them in a 350 °F oven until golden, about 7 minutes.
  2. Whisk all the ingredients except the avocados and lettuce together.
  3. Divide the lettuce among 4 salad plates.
  4. Cut the avocados in half, remove the pits and peels, then cut into slices or chunks.
  5. Place the avocados on the lettuce and spoon the vinaigrette over top.

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