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Spring Lettuce and Herb Salad

Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  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.