Lettuce Hearts with Shaved HazelnutsDitte Isager
This simple salad gets extra flavor from finely grated hazelnuts.
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
101 of Our Best Side Salads
They're on the side of your plate, but they just might steal the show.
