Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

Butter lettuce
Avocados (½ – 1 per person)
Fresh chives, cut in about ¼-inch pieces

Lemon Vinaigrette
1 lemon, juiced
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 shallot, finely minced
2 cloves, garlic, finely minced
Kosher salt and pepper

Carefully trim the butter lettuce leaves off the head; leaves left whole. Rinse well and dry.

Combine dressing ingredients and mix well.

Toss butter lettuce leaves with dressing; place on large platter. Separately toss the avocado slices with dressing, then arrange on top of butter lettuce and sprinkle with chopped fresh chives.
OR
Toss lettuce with lemon vinaigrette. Arrange leaves on individual salad plates, starting with largest on the bottom. Slice or scoop avocados in pieces and toss with dressing; place a serving of avocado slices on center of butter lettuce leaves. Sprinkle with chopped fresh chives.