Little Gem Salad with Lemon Cream and Hazelnuts

Ingredients for Little Gem Salad with Lemon Cream and Hazelnuts

• 4 garlic cloves, smashed

• 120ml double cream

• Kosher salt

• 1/2 teaspoons freshly ground pepper, plus more

• 40g blanched hazelnuts

• 4 small carrots, scrubbed

• 6 heads Little Gem lettuce

• 45ml olive oil

• 2 tablespoons fresh lemon juice, divided

• 1/2 cup mint leaves

• 45g SarVecchio or Parmesan, shaved

• Flaky sea salt

Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoons pepper. Cover and chill 1 hour.

Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8–10 minutes. Let cool; coarsely chop.

Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.