Little Gem Salad with Lemon Cream and Hazelnuts Recipe

Little Gem Salad with Lemon Cream and Hazelnuts Recipe

  • 4 garlic cloves, smashed
  • 1/2 cup heavy cream
  • Kosher salt
  • 1/2 teaspoon freshly ground pepper, plus more
  • 1/4 cup blanched hazelnuts
  • 4 small carrots, scrubbed
  • 6 heads Little Gem lettuce
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice, divided
  • 1/2 cup mint leaves
  • 1 1/2 ounces SarVecchio or Parmesan, shaved
  • Flaky sea salt
  1. Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
  2. Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8–10 minutes. Let cool; coarsely chop.
  3. Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
  4. Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
  5. Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.
Recipe of the Day|