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