Ingredients:

  • 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

Instructions:

  1. Wash the 2 heads of Butter lettuce in cold water.
  2. Spin the lettuce completely dry using a salad spinner until no water droplets remain on the surface.
  3. Tear the lettuce into large, bite-sized pieces and place in a large chilled bowl.
  4. Mince the 1 small shallot and place it in a small jar or bowl with the 2 tbsp lemon juice.
  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. Slowly drizzle in the 1/4 cup olive oil while whisking constantly until the dressing is thick and emulsified.
  7. Slice the 5 radishes into paper thin rounds and the 1 avocado into thin wedges.
  8. Toss the lettuce gently with half of the dressing until every leaf has a faint, glistening sheen.
  9. Add the radishes and 2 tbsp minced chives, then toss once more very lightly.
  10. Arrange the avocado wedges on top and drizzle with the remaining dressing until the avocado is lightly coated.