Photo: Kristen Loken Photography/California Avocado Commission

From: Chef Jen Biesty, Shakewell, Oakland, CA. Yield: 2 servings.

1 fresh large avocado (about 8 oz.)
2 head of romaine, washed and dried
pickled red onions (recipe follows)
lemon vinaigrette (recipe follows)
½ oz. shaved Manchego cheese
6 boquerones (marinated white anchovies)
2 tsp. olive oil
to taste, salt and pepper

Pickled Red Onions (yields 1 cup):
9 oz. (1 medium) red onion, thinly sliced
1 cup fresh lime juice
1 cup fresh orange juice
½ cup sweet white wine
2 tsp. granulated sugar
3 Tbsp. kosher salt
1 jalapeno pepper, halved lengthwise, seeded, very thinly sliced

Lemon Vinaigrette (yields 9 oz.):
¾ cup olive oil
¼ cup lemon juice
1 Tbsp. yuzu juice
1 tsp. lemon zest
to taste, salt and pepper

For pickled red onions: Bring a small pot of water to a boil over high heat. Add onions and blanch for 15 seconds. Drain well and set aside. Combine lime juice, orange juice, white wine, sugar and salt in a large nonreactive bowl. Stir until sugar is dissolved. Add blanched onion slices and jalapeno; stir to combine. Cover and refrigerate for at least one hour.
For lemon vinaigrette: Whisk all ingredients together in a bowl and set aside.

For salad: Cut avocado in half and remove seed. Peel each half and cut in half again. Cut each quarter into 3 slices (12 in all).

Heat a grill to 400°F. Cut the head of romaine in half lengthwise. Lightly oil romaine and season with salt and pepper. Place romaine cut-side down on the hot grill. After 2 minutes, rotate the romaine 90° so grill marks are crosshatched. After 2-3 minutes, flip each romaine half over and grill for an additional minute. Remove romaine from grill and place in a bowl. Toss with lemon vinaigrette and avocado slices. Place on a platter and top with shaved Manchego cheese, pickled red onions and the boquerones. Serve.