|4 ripe avocados, peeled|
|1 cos lettuce, rinsed and chopped|
|50g micro herbs (optional)|
|4 eggs, hardboiled and quartered|
|50g tin anchovies, drained (optional)|
|50g parmesan shavings|
|1 ripe avocado, peeled|
|½ cup lemon juice|
|1 cup avocado oil (or olive oil)|
|2 cloves garlic, crushed|
1. Make the dressing by blending all the ingredients in a food processor, if necessary thin with a little cold water to get to a pouring consistency.
2. Arrange all the salad ingredients on a platter and drizzle with dressing.
3. Serve immediately with extra dressing and crusty bread.