Young Lettuces With Herbed Avocado Recipe

Young Lettuces With Herbed Avocado Recipe

  • 1 small shallot, finely chopped
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 tablespoon (or more) fresh lemon juice
  • Kosher salt
  • 2 large avocados, pitted
  • 1/2 preserved lemon, seeds removed, finely chopped
  • 3/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons light agave syrup (nectar)
  • Kosher salt
  • 2 tablespoons grapeseed or vegetable oil
  • 1 tablespoon olive oil
  • 3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated
  • 2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane)
  • 1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds)
  • 1/2 cup edible flowers (such as nasturtiums, bachelor's buttons, and/or pansies)
  • Flaky sea salt
  • 1/2 cup finely chopped unsalted, roasted pistachios
  1. Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
  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.
  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.
  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.
  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.
  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.
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