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.
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- Calories: 271
- Calories from fat: 60%
- Protein: 6.2g
- Fat: 18g
- Saturated fat: 1.6g
- Carbohydrate: 23g
- Fiber: 1.9g
- Sodium: 233mg
- Cholesterol: 0.0mg
- 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.
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