Butter Lettuces, Toasted Pistachios, Green Herbs, Salad Recipe

200 gms Raw pistachios

20 gms Unsalted butter

4 gms Flaky sea salt Maldon or Jacobsen

2 each Boston lettuce (head)

20 gms Torn soft fresh herbs, such as chervil, tarragon, parsley, or chives (ideally a mix of all four)

30 ml Lemon Juice

60 ml Extra-virgin olive oil

120 gms Hunk Pecorino Romano cheese

Preheat the oven to 350 degrees F.

Put the pistachios on a baking sheet and roast for about 10-15 minutes, or until toasted and fragrant. Immediately transfer the nuts to a small bowl, add the butter and 1/2 teaspoon of salt, and stir to blend until the butter has melted. Set aside.

Pile all the lettuce into a large bowl. Sprinkle the herbs on top, then drizzle with the lemon juice and olive oil, and season with additional salt. Use your hands to toss the lettuce carefully, making sure the herbs and salt are well distributed. Transfer the salad to a large platter and scatter the pistachios on top. Using a very fine grater or Microplane, grate the cheese over the lettuce in in a big snowy pile, and serve immediately.