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Young Lettuces with Herbed Avocado
4
Steps
- Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle.
- Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine.
- Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed.
- Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill.
- 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.
- Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill.
- 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.
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
