Description
Elevate your salad with this simple and delicious recipe
Ingredients
- 4 garlic cloves, smashed
- 120 ml double cream
- ½ teaspoon freshly ground black pepper, plus more
- Coarse salt
- 35 g blanched hazelnuts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice, divided
- Several head of Little Gem lettuce, cores removed, leaves separated
- 4 small carrots, scrubbed, thinly sliced lengthwise on a mandoline
- 15 g mint leaves
- 40 g Parmesan
- Flaky sea salt
Instructions
- Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.
- Meanwhile, preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.
- Strain cream mixture into a large bowl and add oil. Whip to soft peaks, then whisk in 1 Tbsp. lemon juice. Taste and season with more salt and pepper if needed.
- Toss lettuce, carrots, mint, and half the hazelnuts with remaining 1 Tbsp. lemon juice in another 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 top with salad. Shave cheese over salad and top with cracked pepper, sea salt, and remaining hazelnuts.