MIXED LETTUCES AND KOHLRABI WITH CREAMY SUMAC DRESSING

Mixed Lettuces and Kohlrabi With Creamy Sumac Dressing image

Provided by Jon Shook & Vinny Dotolo, Animal

Yield 8 servings

Number Of Ingredients 12

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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
Ingredient info:
Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Steps:

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