Food & Cooking Recipes Salad Recipes Stacked Butter Lettuce Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 17, 2022 Print Rate It Share Share Tweet Pin Email Servings: 1 Ingredients 1 tablespoon yuzu rice wine vinegar or unseasoned rice wine vinegar Juice of 1 lime 2 teaspoons peeled and grated fresh ginger 2 teaspoons sugar 1 tablespoon safflower oil Coarse salt and freshly ground pepper ¼ avocado, peeled, and thinly sliced, for serving 1 head butter lettuce, inner leaves only 2 teaspoons toasted sesame seeds, for serving Flaky sea salt, such as Maldon, for serving Directions In a small bowl, whisk together vinegar, lime juice, ginger, and sugar. Gradually whisk in oil, adding it in a slow, steady stream, and continue whisking until mixture is emulsified. Season with salt and pepper. Place avocado in the center of a chilled serving plate. Season with salt and pepper. Beginning with the smallest lettuce leaves, add to dressing just to coat. Place dressed leaves around and over avocado. Repeat the dressing and layering process working from smallest to largest leaves. Sprinkle with sesame seeds and sea salt. Serve immediately. Rate it Print