Butter Lettuce Salad with Orange, Hazelnuts, Avocado, and Shallot-Hazelnut Vinaigrette Recipe

Name: Butter Lettuce Salad with Orange, Hazelnuts, Avocado, and Shallot-Hazelnut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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)

1
Remove the core from the lettuce and break apart, tearing the leaves into smaller pieces by hand.
2
Wash thoroughly and spin dry.
3
Put the lettuce leaves in a large salad bowl.
4
Add the orange segments and avocado, and spoon in enough dressing to lightly coat the lettuce.
5
I beg you not to overdress and drown salads.
6
Gently toss and season with salt and pepper.
7
Divide among 6 chilled small salad bowls, evenly distributing the oranges and avocados.
8
Top with hazelnuts and serve.
9
In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper.
10
Whisk thoroughly to combine.
11
Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
12
Lettuce
13
If you are going to build a great salad, you have to start with great lettuce; there are more types of lettuce than cars!
14
Salad mixes sold in the supermarket in bags might be convenient but they often harbor bacteria, despite being triple washed (often in chlorineyuck).
15
I encourage you to buy directly from a farmers market or CSA (Community Supported Agriculture) or, even better, grow your own.
16
Taste to see which varieties you like bestand mix and match crunchy and soft, bitter and sweet, red and green varieties for maximum impact.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Butter Lettuce Salad with Orange, Hazelnuts, Avocado, and Shallot-Hazelnut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butter Lettuce Salad with Orange, Hazelnuts, Avocado, and Shallot-Hazelnut Vinaigrette

How did you like this recipe?

Frequently Asked Questions