Butter Lettuce Salad with Avocado Ranch Dressing

• 1 large avocado, peeled and pitted
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup thinly sliced scallions (green parts only)
• 3 tablespoons freshly squeezed lemon juice, or more to taste
• 1 teaspoon chopped fresh tarragon
• Kosher salt and cayenne pepper, to taste
• 2 large or 3 small heads butter lettuce
• 1 tablespoon thinly sliced fresh chives
• 1 tablespoon chopped flat-leaf parsley
• 2 large hard-boiled eggs, coarsely chopped
• Half-pint cherry tomatoes, halved

1. For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
2. Core the lettuce heads and separate them into individual leaves.
3. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all.
4. Arrange the lettuce on a platter.
5. Sprinkle with chives and parsley, then with chopped egg.
6. Scatter the cherry tomatoes around the lettuce.
7. Serve immediately.
8. Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.

avocado, mayonnaise, buttermilk, scallions, freshly squeezed lemon juice, tarragon, kosher salt, butter, chives, flatleaf parsley, eggs, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/butter-lettuce-salad-with-avocado-ranch-dressing-388181 (may not work)