Catalan Guacamole

Name: Catalan Guacamole
Ingredients: 2 small garlic cloves, chopped; 2 best-quality oil-packed anchovy fillets, drained and chopped; 3 tablespoons minced fresh flat-leaf parsley; 1 large pinch of coarse salt (kosher or sea); 1 1/2 tablespoons fragrant extra-virgin olive oil; 1 tablespoon sherry vinegar, preferably aged; 2 tablespoons fresh lemon juice, or more to taste; 2 small ripe Hass avocados, pitted and diced; 1 small ripe plum tomato, cut in half and grated on a box grater, skin discarded; Toasted or grilled country bread, for serving

10 ingredients

6 steps

Ingredients

2 small garlic cloves, chopped
2 best-quality oil-packed anchovy fillets, drained and chopped
3 tablespoons minced fresh flat-leaf parsley
1 large pinch of coarse salt (kosher or sea)
1 1/2 tablespoons fragrant extra-virgin olive oil
1 tablespoon sherry vinegar, preferably aged
2 tablespoons fresh lemon juice, or more to taste
2 small ripe Hass avocados, pitted and diced
1 small ripe plum tomato, cut in half and grated on a box grater, skin discarded
Toasted or grilled country bread, for serving

Directions

1

Place the garlic, anchovies, parsley, and salt in a mortar and, using a pestle, mash them into a paste.
2

Whisk in the olive oil, vinegar, and lemon juice.
3

Set the dressing aside.
4

Place the avocados in a bowl and, using a fork, mash them until completely smooth.
5

Stir in the tomato and the dressing, then taste for seasoning, adding more lemon juice as necessary.
6

Let the spread stand for 15 to 20 minutes for the flavors to meld, then serve with toasted or grilled bread.