YOUNG LETTUCES WITH HERBED AVOCADO

Young Lettuces With Herbed Avocado image

Yield 4 Servings

Number Of Ingredients 23

Herbed avocado:
1 small shallot, finely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon (or more) fresh lemon juice
Kosher salt
2 large avocados, pitted
1/2 preserved lemon, seeds removed, finely chopped
3/4 cup plain whole-milk Greek yogurt
2 tablespoons olive oil
1/4 cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint)
Lemon vinaigrette:
2 tablespoons fresh lemon juice
2 teaspoons light agave syrup (nectar)
Kosher salt
2 tablespoons grapeseed or vegetable oil
1 tablespoon olive oil
Salad and assembly:
3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated
2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane)
1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds)
1/2 cup edible flowers (such as nasturtiums, bachelor's buttons, and/or pansies)
Flaky sea salt
1/2 cup finely chopped unsalted, roasted pistachios

Steps:

Herbed avocado:
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. Puree 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.
Lemon vinaigrette:
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.
Salad and assembly:
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.