Ingredients
Method
- Toast the Hazelnuts: Place raw hazelnuts in a dry skillet over medium-low heat. Shake the pan frequently for about 3-5 minutes until the skins begin to crack and the nuts are fragrant. Be careful not to burn them, as they will turn bitter quickly. Transfer immediately to a cutting board to cool completely.
- Prep the Nuts: Once cooled, rub the hazelnuts vigorously between two clean kitchen towels to remove most of the papery skins. Chop the nuts finely but leave some texture; you want small pieces, not powder.
- Prepare the Dressing: In a small bowl, whisk together the melted butter, lemon juice, remaining flaky sea salt, black pepper, and sugar if using. Whisk in the chopped hazelnuts until they are evenly coated in the fat and acid.
- Clean the Lettuce: Cut off the very bottom stem of each lettuce head just enough to separate it from the core, but keep the base intact so the leaves stay attached as "hearts." Rinse gently under cold water and pat completely dry with paper towels or a salad spinner. Moisture is the enemy of crispness here.
- Assemble: Arrange the lettuce hearts on a serving platter. Brush the outer leaves lightly with olive oil and sprinkle with a pinch of salt. Spoon the hazelnut mixture generously over the center of each heart, allowing it to cascade slightly down the sides. Garnish immediately with chopped parsley or chives before serving.
Nutrition
Notes
These hearts are crisp, clean, and surprisingly satisfying because the hazelnuts add a crunch that rivals any crouton. I always toast the nuts in a dry skillet until fragrant but not brown; they burn fast, so keep your hand on the pan. It’s a dish that feels elegant enough for guests but simple enough for me to throw together while the kettle boils.