Hazelnut Herb Salad

Ingredients

• 3 heads bibb lettuce 
• 0.3 tsp pepper black freshly ground
• 1 bunch chives 
• 0.3 teaspoon mustard dry
• 1  egg yolk 
• 1 Leaves from 3 sprigs flat-leaf parsley 
• 0.3 cup hazelnut oil 
• 1 cup hazelnuts 
• 1 tablespoon juice of lemon fresh
• 0.3 cup olive oil 
• 0.8 tsp salt divided
• 1 Leaves from 5 sprigs tarragon 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• blender
• kitchen towels

Directions

1. Preheat oven to 37
2. Put hazelnuts on a baking sheet and bake 10 minutes. Wrap nuts in a clean kitchen towel and rub vigorously to remove as much skin as possible. Roughly chop nuts and set aside.
3. Fill a medium saucepan with water and bring to a boil.
4. Add 1/2 tsp. salt, chives, tarragon, and parsley. Cook 30 seconds; drain. Rinse herbs with very cold water and use your hands to squeeze out as much water from them as possible. Chop herbs and put in a blender.
5. Add oils and whirl until herbs are pured, 2 to 3 minutes.
6. In a small bowl, whisk egg yolk and mustard together.
7. Add a drop of the herb-oil mixture and whisk until fully incorporated. Repeat with the remaining herb-oil mixture, adding only 1/2 tsp. at a time to create a thick, mayonnaise-like dressing.
8. Whisk in remaining 1/4 tsp. salt, the lemon juice, and pepper.
9. Add more salt and pepper to taste if you like.
10. Tear lettuce leaves into bite-size pieces and put in a large bowl. Toss gently but thoroughly with dressing.
11. Garnish with reserved hazelnuts and serve immediately.