Arugula and Avocado Salad with Bagna Cauda Dressing

Arugula

Yield 2 to 4 servings
Time 20 minutes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 anchovies, finely chopped
  • 1 very large garlic clove, minced
  • Large pinch kosher salt
  • 1 tablespoon red wine vinegar
  • Black pepper
  • 1 small bunch arugula, cleaned and torn into pieces (about 3 cups)
  • 1 avocado, peeled, pitted and diced

Preparation

  1. In a small skillet over medium heat, warm the oil. Add anchovies and cook over medium-low heat, stirring, until anchovies melt into the oil, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Remove from heat and whisk in salt, vinegar and pepper. Let cool to room temperature.
  2. In a serving bowl, toss arugula with just enough dressing to coat. Season well with black pepper. In a smaller bowl, very gently toss avocado with more of the dressing (you may not need it all). Add avocado to arugula and very gently combine. Serve immediately.