INGREDIENTS:
¼ cup sliced almonds
1 large head Boston or Bibb lettuce, leaves torn (6 cups)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
10 chives, cut into 1-inch lengths
4 to 5 tbsps Lemon
Shallot Vinaigrette or bottled Italian vinaigrette
DIRECTIONS:
1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.
