No lettuce? Lots of herbs? No problem!

1/4 c pine nuts, walnuts or other nuts
1/4 c tahini, at room temperature
1 1/2 T (fresh) lemon juice
1 garlic clove, minced
2 T water, plus extra if needed
salt and pepper, to taste
4 c assorted fresh herbs
1/2 c thinly sliced scallions; or 1/2 c thinly sliced sweet or red onion (optional)

1. In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool. If using other nuts, toast and cool, then coarsely chop, or chop first, then toast.

2. In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water  until smooth. Season with salt and pepper. If the dressing seems a bit thick, thin with more water.

3. Wash and dry herbs. Remove large stems. Coarsely chop or tear large leaves. In a serving bowl, toss the herbs with the scallions or onions and nuts. Add the tahini dressing and toss well. Taste for seasonings.