Ingredients

• 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
• Sumac can be found at Middle Eastern markets, specialty foods stores, and online.

Instructions

1. 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.
2. Remove peel and white pith from grapefruit; discard. Cut along sides of membranes to release segments into a small bowl; discard membranes.
3. 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.