Little gem salad with lemon cream and hazelnuts
Indulge in the vibrant flavors of little gem salad drizzled with zesty lemon cream and topped with crunchy hazelnuts. An exquisite culinary experience awaits!
Ingredients:
- 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
- 40g SarVecchio or Parmesan, shaved
- Flaky sea salt
Instructions:
- Mix together minced garlic and heavy cream in a small bowl. Add salt and 1/2 teaspoon of black pepper. Cover the bowl and refrigerate for 1 hour.
- Bake the hazelnuts on a baking sheet in a 350-degree oven, stirring occasionally, until they turn golden brown, which should take around 8 to 10 minutes. Let them cool down and then roughly chop them.
- Using a mandoline, thinly slice the carrots lengthwise and separate the lettuce leaves.
- After sieving the garlic-infused cream into a medium-sized bowl, pour in the oil. Beat the mixture until it forms soft peaks, then stir in 1 tablespoon of lemon juice. Taste it and adjust the seasoning with more salt and pepper if necessary.
- In a large bowl, mix together the sliced carrots, lettuce, mint leaves, and half of the chopped hazelnuts with the remaining 1 tablespoon of lemon juice. Season with salt and pepper. Add a few spoonfuls of the lemon cream and gently mix until everything is coated. Transfer the remaining lemon cream to a platter and place the salad on top. Sprinkle with cheese, the rest of the hazelnuts, and some cracked pepper and flaky sea salt.
Summary:
- Calories: 1366 kcal
- Fat: 117 g
- Protein: 38 g
- Carbs: 57 g
- Potassium: 3076 mg
- Magnesium: 238 mg