LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS
Provided by Chef Joshua McFadden
Categories Salad Vegetarian Kid-Friendly Lunch Salad Dressing Parmesan Carrot Healthy Low Cholesterol Hazelnut Lettuce Bon Appétit Portland Oregon Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Boost the Cream:
- Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
- Go Nuts:
- Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
- Veg Out:
- Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
- Get Dressed:
- 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.
- Bring It Home:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
hameed haqmal
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Nasar Pervaiz
[email protected]This salad was a bit bland. I think it needed more salt and pepper.
Tamim Mun
[email protected]The hazelnuts in this salad were a bit too crunchy for me. I think I would have preferred them to be toasted and chopped.
olwethu tshangana
[email protected]This salad was a bit too lemony for my taste. I think I would have preferred a more balanced dressing.
Farrukh Zaman
[email protected]I'm not a big fan of hazelnuts, but I still enjoyed this salad. The dressing is really good and the little gem lettuce is very crisp.
Esh Jeeruthen
[email protected]This salad is a great way to use up leftover hazelnuts. I also like that it's a good source of protein and fiber.
DHANDA JATT
[email protected]I love the unique flavor combination of this salad. The lemony cream dressing is a perfect complement to the peppery little gem lettuce.
Alelign Yekelem
[email protected]This is a great salad for a summer party. It's easy to make and can be served as a side dish or main course.
Elena Whitenack
[email protected]This salad is healthy and refreshing. I like that it's not too heavy, and the dressing is light and lemony.
Nathan Johnston
[email protected]I'm not a huge fan of lettuce salads, but this one was really good. The dressing is light and flavorful, and the hazelnuts add a nice touch.
Asif Jani
[email protected]This was a great salad! The dressing was easy to make and the salad came together quickly. I used a variety of greens, including arugula, spinach, and kale, and it was delicious.
MORGAN Fransman
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique flavor combination. I will definitely be making it again.
Rakibul Hassan
[email protected]This salad is a delightful combination of flavors and textures. The lemony cream dressing is tangy and refreshing, while the hazelnuts add a nutty crunch. The little gem lettuce is crisp and peppery, providing a nice contrast to the other ingredients