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Abner & Amanda's Herb Salad

Herb Salad

byAmanda Sudano Ramirez and Abner Ramirez
Total 15 mins, includes cooling time
Active 15 mins
Makes 7 to 8 servings
  • 1/2 pound little gem lettuce leaves
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped celery leaves
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup good-quality extra virgin olive oil
  • 1/2 cup hazelnuts, coarsely chopped
    1. Tear the little gem leaves and place them in a large bowl. Add the tarragon, dill, and celery leaves.
    2. In a small bowl, whisk together the sherry vinegar, honey, a large pinch salt, and pepper to taste. Whisk in the oil. Drizzle some of the vinaigrette over the lettuce and herbs and toss to coat.
    3. Place the salad on an oval platter, drizzle with more dressing if needed, and sprinkle with hazelnuts. Serve immediately.