Make the almond crunch
in a small saucepan over medium heat, combine the olive oil, almond flakes, fennel seeds, sliced garlic, and sunflower seeds and cook until the almonds and garlic begin to brown, 4 to 5 minutes. The garlic should be crisp. Remove from the heat, add the sea salt, and mix well.
Transfer the mixture to a heatproof dish and let cool to room temperature. Transfer to an airtight jar or container and store in a cool, dark place for up to 3 days.
Make the dressing
In a small bowl, whisk together the lemon zest, lemon juice, horseradish, and maple syrup. Slowly drizzle in the olive oil and whisk until combined. Add salt and pepper to taste.
Make the salad
Combine the butter lettuce, fennel, radicchio, cucumber, parsley, dill, basil, and chives in a large bowl.
Toss with the dressing and the almond crumble before serving.
Note: This recipe is a great way to use up leftover herbs. Feel free to substitute any fresh, leafy herbs you have on hand, like mint, tarragon, or cilantro.
Variation: The magic in this recipe lies in the almond crunch topping, which is a Passover-friendly crouton alternative. Substitute your favorite chopped nuts for the almonds, add a thinly sliced shallot, or add a chopped chili pepper for a little extra heat. If you don’t eat kitniyot during Passover, omit the fennel seeds and sunflower seeds and replace them with additional Passover-friendly nuts like cashews or pistachios.
Copyright Micah Siva
