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.
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Adnan Ansari
[email protected]This salad is a great way to use up leftover chicken or salmon. I also like to add a handful of chopped fresh herbs, like basil or cilantro.
MD Fahim kazi
[email protected]This salad is a bit too bland for my taste. I think I'll add some chopped bacon or crumbled blue cheese next time.
jidan jidan
[email protected]I love the combination of flavors in this salad. The lemon cream dressing is so light and refreshing, and the hazelnuts add a nice crunch.
Zainab Aliyu
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and healthy fats.
Branella Cornelius
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it holds up well in the heat.
Boujmil Farah
[email protected]This salad is a great way to use up leftover little gem lettuce. I usually have a few leaves left over after making a Caesar salad, and this is a great way to use them up.
shuvojit Roy
[email protected]This salad was a bit too lemony for my taste, but I think I just added too much lemon juice. Next time I'll be sure to use less.
Aamir Saleem
[email protected]I'm a big fan of little gem lettuce, and this salad is a great way to show it off. The dressing is simple but flavorful, and the hazelnuts add a nice nutty flavor.
shirley lisaka
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just a quick weeknight dinner.
kiryowa Enoch
[email protected]I made this salad for lunch today and it was delicious. The dressing was so light and refreshing, and the hazelnuts added a nice touch of crunch.
Vincent Mokua
[email protected]This salad was a hit at my dinner party. Everyone loved the unique flavor of the lemon cream dressing.
Nyabuay kong Lampuar
[email protected]I'm not usually a fan of salads, but this one was really good. The combination of flavors and textures was perfect.
ITx MAnTaL
[email protected]This salad was incredibly refreshing and flavorful. The lemon cream dressing was light and tangy, and the hazelnuts added a nice crunch. I'll definitely be making this again!