Little Gem Salad with Lemon Cream and Hazelnuts
A sophisticated salad featuring crisp Little Gem lettuce, shaved carrots, and hazelnuts dressed in a delicate lemon-infused cream. Topped with SarVecchio or Parmesan cheese and fresh mint leaves, this salad offers a perfect balance of creamy, crunchy, and fresh flavors.
Ingredients
- •4 cloves garlic cloves, smashed
- •½ cup heavy cream
- •1 to taste Kosher salt
- •½ teaspoon freshly ground pepper
- •¼ cup blanched hazelnuts
- •4 whole small carrots
- •6 heads Little Gem lettuce
- •3 tablespoons olive oil
- •2 tablespoons fresh lemon juice
- •½ cup mint leaves
- •1½ ounces SarVecchio or Parmesan
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
60 min
- 2.
Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
10 min
- 3.
Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
10 min
- 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 min
- 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.
10 min
