Butter lettuce, as its name suggests, is so tender that it melts in the mouth like butter. Also called Boston and Bibb lettuce, butter lettuce should come as a fairly large, loose head with thick leaves and an even green color. I’m not a huge fan of hydroponic lettuce because you end up paying more for less lettuce, which makes no sense to me. Visit your local farmers’ market or quality grocer and look for fresh, crisp leaves that are perky and not wilted. Butter lettuce is a terrific canvas to highlight the complementary flavors of acidic yet sweet orange, silky and dense avocado, and rich, crunchy hazelnuts. Shallot-hazelnut vinaigrette is my go-to multipurpose salad dressing; this recipe makes extra. Be sure to try it on other green salads or even grilled fish.

　　

Ingredients

serves 6

　　2 heads butter lettuce, wilted outer leaves discarded

　　2 navel oranges, segmented (see Note, page 50)

　　3 cups 1/2-inch diced ripe avocado (see Note, page 52)

　　About 3 tablespoons Shallot-Hazelnut

　　Vinaigrette (recipe follows)

　　Kosher salt and freshly ground black pepper

　　1/4 cup hazelnuts, toasted (see Note, page 54) and crushed

　　

Shallot-Hazelnut Vinaigrette

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

　　(makes about 1 cup)

　　

Step 1

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 6 chilled small salad bowls, evenly distributing the oranges and avocados. Top with hazelnuts and serve.

　　

Shallot-Hazelnut Vinaigrette

Step 2

In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

　　

Ingredient note

Step 3

Lettuce

　　

Step 4

If you are going to build a great salad, you have to start with great lettuce; there are more types of lettuce than cars! Salad mixes sold in the supermarket in bags might be convenient but they often harbor bacteria, despite being “triple washed” (often in chlorine—yuck). I encourage you to buy directly from a farmers’ market or CSA (Community Supported Agriculture) or, even better, grow your own. Taste to see which varieties you like best—and mix and match crunchy and soft, bitter and sweet, red and green varieties for maximum impact.

　　Michael's Genuine Food