This salad goes so well with fish or grilled chicken. It can also be a main course for lunch or a summer dinner.
Mixed salad greens for 2 servings
2 avocados, sliced
1 English cucumber, cut in half and sliced
1 cup cherry tomatoes, cut in half
2 hard-cooked eggs, sliced
6 canned anchovy fillets, drained
Vinaigrette Dressing
2 t Dijon mustard
3 T fresh lemon juice
1 large clove garlic, pressed or minced
⅓ cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Place the Dijon, lemon juice, garlic, and olive oil in a jar fitted with a lid.
Shake vigorously or you can whisk in a small bowl.
Arrange salad ingredients on a platter.
Drizzle the dressing over the salad and season to taste with salt and pepper.
Serves 2
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