Recipe information
Total Time
20 minutes
Yield
Makes 2 Servings
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)
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Preparation
Step 1
Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
Step 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.