1/4 cup shelled salted pistachios, plus more for garnish
sea salt and fresh cracked black pepper
3 tablespoons pistachio oil (or olive oil)
Tear lettuce leaves into a large mixing bowl. Set aside.
Place herbs, lemon juice, nuts, and a good pinch of salt and pepper to the KitchenAid® 3.5 cup Food Chopper. Pulse to combine. Continue pulsing as you drizzle in the pistachio oil. Continue to pulse and emulsify the oil but keep the herbs rather coarse.
Drizzle the dressing over the lettuce leaves and toss.
Divide between bowls, sprinkle with pistachios, salt and pepper. Enjoy alongside quiche!