Butter Lettuce and Radish Salad with Fresh Spring Herbs
Info
Rating
Calories
372.0
Protein
4.0
Sodium
87.0
Fat
36.0
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
Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
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.
