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