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BOSTON LETTUCE SALAD WITH HERBS AND TOASTED ALMONDS

Course Salads & Dressings
Prep Time 5 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1/4 cup almonds sliced
  • 1 large head Boston or Bibb lettuce, leaves torn (6 cups)
  • 1 cup parsley fresh leaves
  • 1 cup cilantro fresh leaves
  • 10 chives cut into 1-inch lengths
  • 4 to 5 tbs. Lemon and Shallot Vinaigrette or bottled Italian vinaigrette

Lemon-Shallot Vinaigrette

  • 1/2 tsp lemon zest finely grated
  • 2 tbs. lemon juice fresh
  • 2 tbs. shallots minced
  • 1 1/4 tsp Dijon mustard
  • 1 1/4 tsp white wine vinegar
  • 1 small cloves garlic minced
  • 1/3 cup olive oil
  • salt & pepper freshly ground

Instructions

  • Heat oven to 400° F. spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
  • In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Lemon-Shallot Vinaigrette

  • In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.