Ingredients
- 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
Directions
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.
Serves 4-6