½ cup olive oil
2 tablespoons (or more) fresh lemon juice
4 heads little gem lettuce, leaves separated and hearts halved through root (about 8 cups)
½ cup mixed flat–leaf parsley, and cilantro leaves
½ cup grated apple
5 blanched hazelnuts (put nuts in boiling water for about 4 – 5 minutes then remove and peel off the skins)
1. Whisk oil and 2 tablespoons lemon juice in a medium bowl. Season vinaigrette with salt and more lemon juice, if desired.
2. Arrange lettuce on a platter, spoon vinaigrette over and garnish with herbs and apples. Finely grate hazelnuts over the salad and serve.
Makes 4 servings