Spring Lettuces With Avocado Dressing And Pistachios Recipes

STACKED BUTTER LETTUCE SALAD

Stacked Butter Lettuce Salad image

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 tablespoon yuzu rice wine vinegar or unseasoned rice wine vinegar
Juice of 1 lime
2 teaspoons peeled and grated fresh ginger
2 teaspoons sugar
1 tablespoon safflower oil
Coarse salt and freshly ground pepper
1/4 avocado, peeled, and thinly sliced, for serving
1 head butter lettuce, inner leaves only
2 teaspoons toasted sesame seeds, for serving
Flaky sea salt, such as Maldon, for serving

Steps:

In a small bowl, whisk together vinegar, lime juice, ginger, and sugar. Gradually whisk in oil, adding it in a slow, steady stream, and continue whisking until mixture is emulsified. Season with salt and pepper.
Place avocado in the center of a chilled serving plate. Season with salt and pepper. Beginning with the smallest lettuce leaves, add to dressing just to coat. Place dressed leaves around and over avocado. Repeat the dressing and layering process working from smallest to largest leaves. Sprinkle with sesame seeds and sea salt. Serve immediately.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Butter Lettuce, Radish, and Avocado Salad with Mustard Dressing image

When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon red wine vinegar
2 1/2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or other neutral oil
2 teaspoons extra-virgin olive oil
1 head butter lettuce, torn
8 slender pink French breakfast radishes or baby round red radishes, halved
1 scallion, white and pale green parts only, thinly sliced at an angle
2 tablespoons roughly chopped fresh dill
1 avocado, halved, pitted, peeled, and sliced

Steps:

Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

SANDY'S SIMPLE SPRING LETTUCE SALAD

Sandy's Simple Spring Lettuce Salad image

Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.

Provided by SandyG

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 shallot, finely chopped
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
16 cups arugula

Steps:

Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 4.1 g, Fat 7.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 99.9 mg, Sugar 2.3 g

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