Little Gem Salad With Lemon Cream And Hazelnuts

Name: Little Gem Salad With Lemon Cream And Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 1/2 ounces SarVecchio or Parmesan, shaved; Flaky sea salt

Servings: persons

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 350u00b0 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.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 garlic cloves, smashed, 1/2 cup heavy cream, Kosher salt, 1/2 teaspoon freshly ground pepper, plus more, and more.

Yes, Little Gem Salad With Lemon Cream And Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!