I tried this salad this evening, paired with a pasta dish on this site! The Boston lettuce (appropriately named for my relocation) is buttery and delicious. It has a bit of spice from the cilantro and chives, and the lemon vinaigrette adds the perfect snap. If you love salty/savory but want to keep it light, this is the perfect salad to add as a side dish.
(If you’re unsure what Boston Lettuce is, there’s a good description here. Most groceries carry it.)
1/4 cup sliced almonds
1 large head Boston or Bibb lettuce, leaves torn (6 cups)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
10 chives, cut into 1-inch lengths
4 to 5 tablespoons Lemon and Shallot Vinaigrette
or bottled Italian vinaigrette
1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.