We finished the week preparing a very simple cold starter: buds with avocado and anchovies. Probably now we want to take a hot bite to our mouths, but soon salads will become the protagonists of our table. And this is a good way to start the meal.
The anchovies give this dish a point of contrast. Not only for him touch salty that they contribute to the recipe and how well it combines with avocado, also in terms of color. The culmination is the vinaigrette; You can make it simple, but you will add an extra flavor if you incorporate chopped anchovy and red onion.
- 2 buds
- 1 Avocado
- 8 anchovies
- ⅙ red onion
- Extra virgin olive oil
- Apple vinager
- Balsamic vinegar
- We clean the buds, remove the outer leaves if necessary and the we cut in half. We place them in a source.
- We open the avocado and remove the bone. We laminate one of the halves and cut the other into small squares. We incorporate them to the source.
- We place four anchovies on the buds and the rest we chop and place in a bowl.
- In the same bowl we also put the onion and the oil and vinegar needed to make the vinaigrette.
- We water the buds and we serve.