Butter Lettuce with Avocado and Grapefruit

  • Yield 6 servings


1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
1 tablespoon minced shallot
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup chopped pecans, toasted
8 cups torn butter or bibb lettuce
1 medium avocado, diced
1 pink grapefruit, peeled and sectioned (juice reserved)


  1.  To prepare dressing, combine all ingredients and whisk until well combined.
  2. To prepare salad, place lettuce in a large bowl. Drizzle dressing and reserved grapefruit juice on top. Toss well. Divide among 6 chilled salad plates. Top with avocado and grapefruit sections.



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