Spring Lettuce and Herb Salad

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.


Makes 4 servings

Recipe from


Nutritional Information

Calories 271
Caloriesfromfat 60 %
Protein 6.2 g
Fat 18 g
Satfat 1.6 g
Carbohydrate 23 g
Fiber 1.9 g
Sodium 233 mg
Cholesterol 0.0 mg


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


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.

Note: Nutritional analysis is per serving.

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note