Romaine with Garlicky Lemon and Pistachio Dressing

Another great dish from Alison Roman's new cookbook, Nothing Fancy.  This is an amazing recipe in a way I wouldn't have thought possible.  Do not be put off by the whole lemon chopped up--it is delicious!  Pictured is a double recipe.

• 2 lemons
• 1/2 cup raw pistachios, almonds, or walnuts, finely chopped
• 1 garlic clove, finely grated
• 1/4 cup olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 large head of romaine or iceberg, quartered
• 1/2 cup fresh parsley, tender leaves and stems, coarsely chopped
• 1/2 cup fresh chopped chives
• 1/4 cup fresh dill, coarsely chopped
• Flaky sea salt

Finely chop one of the lemons, taking care to avoid and remove all seeds. Zest and juice the remaining lemon; set aside. 
Toast the pistachios in a small skillet over medium heat until they’re just starting to smell toasty but before they turn brown, 2–3 minutes. Remove from the heat and place in a medium bowl; let cool. 
Add the lemon zest, chopped lemon, garlic, and olive oil to the pistachios and season with salt and pepper.  
Scatter the romaine onto a large serving platter or shallow bowl. Drizzle with the lemon juice and a bit of olive oil until all the bits get some love; season with salt and pepper. 
Spoon the pistachio mixture over, followed by the herbs and flaky salt.