Best Butter Lettuce Salad With Avocado Buttermilk Dressing Recipes

Stacked Butter Lettuce Salad image

Provided by Martha Stewart

Number Of Ingredients 10

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 Salad with Avocado Ranch Dressing image

Yield serves 6

Number Of Ingredients 13

Avocado Ranch Dressing
1 large avocado, peeled and pitted
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup thinly sliced scallions (green parts only)
3 tablespoons freshly squeezed lemon juice, or more to taste
1 teaspoon chopped fresh tarragon
Kosher salt and cayenne pepper, to taste
2 large or 3 small heads butter lettuce
1 tablespoon thinly sliced fresh chives
1 tablespoon chopped flat-leaf parsley
2 large hard-boiled eggs, coarsely chopped
Half-pint cherry tomatoes, halved

Steps:

For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.

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

Yield Serves 4

Number Of Ingredients 10

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.