Romaine with Amazing Avocado Salad

Mash a bit in a mixing bowl
  1 avocado

Put on top
  a little minced onion
  about 1.5 tsp white wine vinegar
  about 1.5 tsp lemon juice
Let it sit for a few minutes while you clean and place onto individual serving plates
  about 1/2 Romaine lettuce -- or another not-super-flavorful lettuce

Mix in a little bowl and set aside
  at least 1 tbl lemon juice
  about 1 tsp maple syrup
  1 to 1.5 tbl olive oil
  salt to taste

Then stir into the avocado mixture
  1/4 preserved lemon, diced (I love the recipe in the new cookbook by Alice Waters, My Pantry! except I add saffron to it)
  1 tbl olive oil
  at least 2 tbl fresh basil cut or torn up
  nice salt to taste
  whole-milk yogurt to make it a nice texture, up to about 6 tbl

Then put the avocado mixture on top of the lettuce, mostly in the middle for looks.
Pour over the vinaigrette, especially over the lettuce.
Sprinkle over top
  1/4 cup salted roasted pistachios

Much adapted from Young Lettuces with Herbed Avocado in Bon Appetit magazine; they point out very rightly that this recipe takes care of the problem if all you can find is somewhat tasteless lettuce at the market!