Butter Lettuce and Orange Salad with Toasted Pistachios

Navel oranges do double duty in this simple green salad: they’re cut into segments, and the resulting juice is used in the rich, tangy crème fraîche dressing. Tender butter lettuce leaves, earthy toasted pistachios, and grassy fresh chives round out the easy side dish.

• 2 small heads butter lettuce, cored and leaves torn into large pieces
• 2 navel oranges, peel and pith removed and flesh segmented, juice reserved
• ½ cup shelled pistachios, lightly toasted and coarsely chopped
• ½ cup crème fraîche
• ¼ cup finely chopped chives, divided
• Kosher salt and freshly ground black pepper

Instructions

1. To a large bowl, add the lettuce, orange segments, and pistachios. In a medium bowl or liquid measuring up, whisk together the crème fraîche, 3 tablespoons of the chives, and the reserved orange juice. Season to taste with salt and black pepper. Pour the dressing over the salad and toss to combine. Garnish with the remaining chives and serve immediately.