Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.
Recipe information
Yield
4 Servings
Ingredients
4
½
½
¼
3
2
6
4
½
1½
Preparation
Step 1
Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.
Step 2
Meanwhile, preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.
Step 3
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.
Step 4
Toss lettuce, carrots, mint, and half of 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.
Step 5
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.