California Avocado Catalan

Ingredients

 * The flavors of southern Spain permeate this dish. The sauce is thick, crunchy, and aromatic.
 * You can use anchovies that are packed in olive oil and chop them very fine, to a paste.
 * If you use the salt-packed anchovies, be sure to fillet them and rinse well.
 * The almonds do not have to be blanched; in fact, sliced natural almonds are ideal.
 * Just toast them in a 350 degrees oven until golden, about 7 minutes.
 * Whisk all the ingredients except the avocados and lettuce together.
 * Divide the lettuce among 4 salad plates.
 * Cut the avocados in half, remove the pits and peels, then cut into slices or chunks.
 * Place the avocados on the lettuce and spoon the vinaigrette over top.

Directions
Roughly mash avocado. (Texture should not be smooth.)

Fold in remaining ingredients.

Chill 1 hour to marry flavors.

Best served the day it's made.

Serve with fresh or fried vegetables, chicken wings or use as a topping for grilled meat, poultry, fish or egg dishes.