Spring Lettuces With Avocado Dressing And Pistachios Recipes

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

Steps:

• In a large salad bowl, combine the lettuce, oranges, pistachios and raisins. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat.

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.

Steps:

• Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
• Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Steps:

• In a food processor, process 1/4 avocado, buttermilk, vinegar, salt and pepper until smooth.
• Drizzle the lettuces, sliced avocados, and tomatoes if desired, with the dressing and sprinkle with the pistachios.

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.

Steps:

• Combine honey, cider vinegar, lemon juice, cumin, salt and pepper until smooth.
• Add oils and stir until completely emulsified.
• Finely chop olives.
• Cut avocado and tomatoes into small cubes, add to the dressing, then add shredded lettuce (or whatever green you use).
• Add chopped olives, pistachios and cranberries and mix well.
• Serve and enjoy!