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.

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes.

3. 3

   Let cool; crush with the flat side of a knife.

4. 4

   Remove peel and white pith from grapefruit; discard.

5. 5

   Cut along sides of membranes to release segments into a small bowl; discard membranes.

6. 6

   Whisk sour cream, Meyer lemon juice, shallot, and 1 tsp. sumac in a large bowl; season dressing with salt and pepper.

7. 7

   Add lettuce and toss to coat; season with salt and pepper.

8. 8

   Tuck kohlrabi and grapefruit under and between lettuce.

9. 9

   Top with herbs, hazelnuts, and more sumac.