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Spring Lettuce and Herb Salad

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.

Sunset MAY 2006

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • 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

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Spring Lettuce and Herb Salad Recipe