BUTTER LETTUCE WITH MANDARINS, AVOCADO AND SHALLOT VINAIGRETTE

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BUTTER LETTUCE WITH MANDARINS, AVOCADO AND SHALLOT VINAIGRETTE

SERVES FOUR

 

 

4 clementines, chilled  or sub with tangerines

1 to 2 heads green butter lettuce, trimmed of damaged or tough outer leaves

About 1/2 cup extra-virgin olive oil

About 2 tablespoons champagne vinegar or white wine vinegar

1 medium shallot, finely diced

1 large or 2 small ripe avocados, chilled

Segment the clementines over a bowl, collecting the juice as well.

 

 

Inspect the lettuce: If the heads feel tight and solid, simply wash and dry,

trim the root ends, and cut into 1-inch wedges. If the heads are light and not

very hearty, carve out the root ends and wash and dry the individual leaves. In

either case, look for and trim or discard bruised or damaged inner leaves.

 

 

Combine the oil, vinegar, shallot, salt to taste, and a little of the juice from

the clementines. Taste. Add a splash of this vinaigrette to the clementine

segments and swirl to distribute it.

 

 

Toss the lettuce with enough dressing to coat well, then taste. (If using wedges

of lettuce, gently fan them open as you toss them to urge the dressing between

the leaves.) Arrange on cold plates or a platter.

 

 

Cut the avocados in half and remove the pits. Run a rubber spatula around the

edge of each avocado half next to the skin, then ease it under the meat. You

should be able to pop out the halves. If they resist, cut into quarters and try

again. Trim any discolorations and slice into 1/2-inch-thick wedges or slices.

 

 

Tuck the avocados randomly among the lettuce leaves. Distribute the orange

sections, then strategically drizzle their vinaigrette-spiked juice, followed by

some or all of the remaining vinaigrette, over the salads, targeting the avocado

slices.