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Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing

Name: Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing
Ingredients: 1/2 cup blanched hazelnuts; 1 white or pink grapefruit; 1/2 cup sour cream; 1/4 cup fresh Meyer lemon juice or regular lemon juice; 1 tablespoon finely chopped shallot; 1 teaspoons sumac, plus more; Kosher salt, freshly ground pepper; 12 cups torn mixed lettuces (such as red romaine, red-leaf, Little Gem, and/or butter lettuce); 2 medium kohlrabi, peeled, thinly sliced on a mandoline; 1/2 cup mixed mint leaves and parsley leaves with tender stems; Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
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.

Recipes sourced from Epicurious.com.

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