Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing
A fresh and vibrant salad featuring a medley of lettuces, crisp kohlrabi, and grapefruit segments, dressed with a tangy sumac-spiked sour cream dressing and topped with toasted hazelnuts and fresh herbs.
Ingredients
- •½ cup blanched hazelnuts
- •1 whole white or pink grapefruit
- •½ cup sour cream
- •¼ cup fresh Meyer lemon juice or regular lemon juice
- •1 tablespoon finely chopped shallot
- •1 teaspoons sumac, plus more
- •to taste Kosher salt, freshly ground pepper
- •12 cups torn mixed lettuces (such as red romaine, red-leaf, Little Gem, and/or butter lettuce)
- •2 medium medium kohlrabi, peeled, thinly sliced on a mandoline
- •½ cup mixed mint leaves and parsley leaves with tender stems
- •Sumac can be found at Middle Eastern markets
- •specialty foods stores
- •and online.
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; crush with the flat side of a knife.
12 min
- 2.
Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
5 min
- 3.
Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper. Add lettuce and toss to coat; season with salt and pepper. Tuck kohlrabi and grapefruit under and between lettuce. Top with herbs, hazelnuts, and more sumac.
10 min
