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Romaine & Avocado Salad with Anchovy Vinaigrette

Preparation time: 

There was a time during university where this salad was featured every night, for about a month. It will never get old. So quick, fresh, nourishing and kind on the pocket. Balmy evenings, and the summer feeling fast approaching, it has taken centre stage again.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Simply, assemble the salad with crisp romaine leaves, layered with smooth avocado slices, a drizzle of dressing and a scatter of chives. Adjust seasoning to taste.

      Bon app! R

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