Name: Young Lettuces With Herbed Avocado
Yield: 4 Servings
Ingredients: 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); 2 tablespoons fresh lemon juice; 2 teaspoons light agave syrup (nectar); Kosher salt; 2 tablespoons grapeseed or vegetable oil; 1 tablespoon olive oil; 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

Young lettuces and edible flowers on a blue plate.

Photo by Michael Graydon & Nikole Herriott.

Local chefs run off with all the fancy lettuces at your farmers' market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Recipe notes

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Recipe notes

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