Spring Lettuce and Herb Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 25 minutes. Notes: This salad is especially attractive with whole lettuce leaves of contrasting colors and shapes, such as tender Brunia (or another red oak-leaf variety), the bright green Black-seeded Simpson, and frilly, scarlet-fringed Lollo Rosso. Ingredients:
12 baguette slices (each about 1/4 in. thick), cut diagonally |
3 tablespoons roasted hazelnut oil or extra-virgin olive oil |
1/2 cup sliced almonds |
5 oz. tender lettuce leaves, rinsed and patted dry between two dish towels |
1 cup edible flower petals such as rose or calendula, or pansy blossoms (optional), rinsed and drained |
2 tablespoons coarsely chopped fresh tarragon leaves |
2 teaspoons champagne vinegar or white wine vinegar |
salt and freshly ground pepper |
Directions:
1. Preheat oven to 350°.
2. Arrange baguette slices on a large baking sheet. Brush on both sides with 1 tablespoon oil. Place almonds in a shallow baking pan.
3. Bake almonds and baguette until golden, 10 to 12 minutes for nuts and 12 to 15 minutes for toasts. Let cool.
4. In a large bowl, combine lettuce leaves, flowers, and tarragon.
5. In a small container with a lid, shake remaining 2 tablespoons oil with the vinegar. Season to taste with salt and pepper, testing with a lettuce leaf.
6. Pour dressing over salad, add almonds, and mix gently. Transfer salad to plates. Tuck toasts next to salads.
7. Note: Nutritional analysis is per serving.
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