Mixed salad greens for 2 servings
2 avocados, sliced
1 English cucumber, cut in half and sliced
1 cup (250 ml) cherry tomatoes, cut in half
2 hard-cooked eggs, sliced
6 canned anchovy fillets, drained
2 t (10 ml) Dijon mustard
3 T (45 ml) fresh lemon juice
1 large clove garlic, pressed or minced
⅓ cup (75 ml) 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.