Ingredients

• 1/2 cup vegetable oil
• 2 tablespoons (or more) fresh lemon juice
• Kosher salt
• 4 heads of Little Gem or 2 heads of Bibb lettuce, leaves separated and hearts halved through root (about 8 cups)
• 1 cup mixed flat-leaf parsley, sorrel, and nasturtium leaves
• 5 blanched hazelnuts

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Instructions

1. Whisk oil and 2 tablespoons lemon juice in a medium bowl to blend. Season vinaigrette with salt and more lemon juice, if desired.
2. Arrange lettuce on a serving platter; spoon vinaigrette over and garnish with herbs. Finely grate hazelnuts over.