Butter Lettuce Salad

From “Michael’s Genuine Food,” by Michael Schwartz and Joann Cianciulli (Potter). Serves 6.



1     small shallot, minced

2     tablespoons fresh orange juice

2     tablespoons champagne vinegar

2     tablespoons extra-virgin olive oil

1/4   cup hazelnut oil

      Kosher salt and freshly ground black pepper


2     heads butter lettuce, wilted outer leaves discarded

2     navel oranges, segmented and membranes removed

3     cups 1/2-inch diced ripe avocado

      About 3 tablespoons shallot hazelnut dressing

      Kosher salt and freshly ground black pepper

1/4   cup hazelnuts, lightly toasted and crushed


Make the dressing: In a mixing bowl combine shallot, orange juice, vinegar, olive oil and hazelnut oil. Season with salt and pepper. Whisk thoroughly to combine. (Makes about 1 cup; you will have some left over. Store it covered in the refrigerator for up to 1 week.)

Make the salad: Remove the core from the lettuce, and break apart, tearing the leaves into smaller pieces by hand. Wash thoroughly and spin dry. Put the lettuce leaves in a large salad bowl. Add the orange segments and avocado, and spoon in enough dressing to lightly coat the lettuce (I beg you not to overdress and drown salads). Gently toss and season with salt and pepper. Divide among chilled salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve.

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