Ensalada de lechuga mantecosa con vinagreta de limón

Ingredientes

• 2 heads Butter lettuce (Bibb or Boston), torn into large pieces (approx. 300g)
• 5 Red radishes, sliced into paper-thin rounds (50g)
• 1 ripe Avocado, sliced into wedges (150g)
• 2 tbsp Fresh chives, finely minced (10g)
• 1 small Shallot, very finely minced (15g)
• 1 tbsp Dijon mustard (15g)
• 2 tbsp Freshly squeezed lemon juice (30ml)
• 1 tsp Honey (5ml)
• 1/4 cup Extra-virgin olive oil (60ml)
• 0.25 tsp Fine sea salt
• 0.125 tsp Freshly cracked black pepper

Preparación

1. 1

   Wash the 2 heads of Butter lettuce in cold water.

2. 2

   Spin the lettuce completely dry using a salad spinner until no water droplets remain on the surface.

3. 3

   Tear the lettuce into large, bite-sized pieces and place in a large chilled bowl.

4. 4

   Mince the 1 small shallot and place it in a small jar or bowl with the 2 tbsp lemon juice.

5. 5

   Whisk in the 1 tbsp Dijon mustard, 1 tsp honey, 0.25 tsp sea salt, and 0.125 tsp black pepper until the mixture looks smooth and yellow.

6. 6

   Slowly drizzle in the 1/4 cup olive oil while whisking constantly until the dressing is thick and emulsified.

7. 7

   Slice the 5 radishes into paper thin rounds and the 1 avocado into thin wedges.

8. 8

   Toss the lettuce gently with half of the dressing until every leaf has a faint, glistening sheen.

9. 9

   Add the radishes and 2 tbsp minced chives, then toss once more very lightly.

10. 10

    Arrange the avocado wedges on top and drizzle with the remaining dressing until the avocado is lightly coated.