Butter lettuce with oranges, avocado, and shallot vinaigrette from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 143) by Judy Rodgers

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Notes about this recipe

  • Rutabaga on January 03, 2018

    This is a nice winter salad option. My husband didn't eat the oranges, but I think most people will enjoy them here. The dressing is simple and refreshing without being overly sweet.

  • mirage on January 01, 2016

    Pretty salad

  • sfcarole on June 21, 2012

    This salad is the perfect foil for sweet fresh Dungeness crab. Mix a little of the citrus dressing in with the crabmeat and place a large ice cream scoop of the crab mixture on top of each salad.

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