Butterhead Lettuce with Avocado, Radish and Pecorino Romano
This versatile salad is simple, refreshing and pairs well with just about any other large dish to round out a great meal. The process of creating the dressing, which contains olive oil, Champagne vinegar and fresh lemon juice, is key; be sure to add the oil first, as it protects the lettuce leaves from the wilt-inducing acidity of the vinegar and citrus.
Butterhead Lettuce with Avocado, Radish and Pecorino Romano
Makes four servings
1 head butterhead lettuce,
leaves separated
1 avocado—halved, pitted and thinly
sliced lengthwise
3 radishes, thinly sliced
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon Champagne vinegar
Flaky sea salt and freshly ground
black pepper
½ cup shaved Pecorino Romano cheese
