Young Lettuces With Herbed Avocado
A fresh and elegant salad featuring tender lettuce leaves tossed with a bright lemon vinaigrette, served over creamy herbed avocado puree and garnished with pistachios and edible flowers.
Ingredients
- •1 small shallot
- •1 tablespoon Champagne vinegar
- •1 tablespoon fresh lemon juice
- •1 to taste Kosher salt
- •2 large avocados
- •½ whole preserved lemon
- •¾ cup Greek yogurt
- •2 tablespoons olive oil
- •¼ cup mixed herbs
- •2 tablespoons fresh lemon juice
- •2 teaspoons agave syrup
- •1 to taste Kosher salt
- •2 tablespoons grapeseed oil
- •1 tablespoon olive oil
- •3 heads baby lettuces
- •2 cups spicy greens
- •1 cup tender herbs
- •½ cup edible flowers
- •½ cup unsalted pistachios
- •½ cup roasted pistachios
Cooking Instructions
- 1.
Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
20 min
- 2.
Using a spoon, scoop avocado flesh into a food processor; discard skins. Puree until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
5 min
- 3.
Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
5 min
- 4.
Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
- 5.
Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed.
5 min
- 6.
Vinaigrette can be made 5 days ahead. Cover and chill.
- 7.
Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt.
5 min
- 8.
Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette.
5 min
