Butter Lettuce Salad With Orange, Avocado, Asparagus and A Citrusy Crème Fraiche Herb Dressing
3 tablespoons freshly squeezed lemon juice
3 tablespoons crème fraiche
2 tablespoons minced shallot
2 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh dill, divided
¼ cup extra virgin olive oil
salt and freshly ground black pepper
1 large head, or 2 small heads, butter lettuce
1 large Chilean navel orange, cut into segments
1 Chilean avocado, cubed
6 spears asparagus lightly steamed, then sliced on the diagonal
In a medium bowl, whisk together dressing ingredients: lemon juice, crème fraiche, shallot, 1 tablespoon chopped chive, and 1 tablespoon chopped dill. Continue whisking as you pour in olive oil. Season to taste, with salt and plenty of black pepper.
Place lettuce, orange, avocado, and asparagus in a serving dish. Drizzle dressing over the top. Season with remaining herbs salt and additional and pepper as desired. Eat right away.