Butter Lettuce and Radish Salad with Fresh Spring Herbs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
1 tablespoon champagne vinegar |
1 tablespoon minced shallot |
2 teaspoons dijon mustard |
2 small heads of butter lettuce, outer leaves removed |
4 thinly sliced radishes |
1 avocado, peeled, pitted, sliced 1/2 inch thick |
1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro) |
Directions:
1. Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
2. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.
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