Lettuce Hearts with Shaved Hazelnuts
Ditte Isager
This simple salad gets extra flavor from finely grated hazelnuts.
Ingredients
Makes 4 servings
1/2 cup vegetable oil
2 tablespoons (or more) fresh lemon juice
Kosher salt
4 heads of Little Gem or 2 heads of Bibb lettuce, leaves separated and hearts halved through root (about 8 cups)
1 cup mixed flat-leaf parsley, sorrel, and nasturtium leaves
5 blanched hazelnuts
Step 1
Whisk oil and 2 tablespoons lemon juice in a medium bowl to blend. Season vinaigrette with salt and more lemon juice, if desired.
Step 2
Arrange lettuce on a serving platter; spoon vinaigrette over and garnish with herbs. Finely grate hazelnuts over.
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