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.
How to Make It
Step 1
1
Preheat oven to 350°.
Step 2
2
Arrange baguette slices on a large baking sheet. Brush on both sides with 1 tablespoon oil. Place almonds in a shallow baking pan.
Step 3
3
Bake almonds and baguette until golden, 10 to 12 minutes for nuts and 12 to 15 minutes for toasts. Let cool.
Step 4
4
In a large bowl, combine lettuce leaves, flowers, and tarragon.
Step 5
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.
Step 6
6
Pour dressing over salad, add almonds, and mix gently. Transfer salad to plates. Tuck toasts next to salads.
Step 7
7
Note: Nutritional analysis is per serving.
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
