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Ingredients
4 Servings

4 garlic cloves, smashed
½ cup heavy cream
½ teaspoon freshly ground black pepper, plus more
Kosher salt
¼ cup blanched hazelnuts
3 tablespoons olive oil
2 tablespoons fresh lemon juice, divided
6 heads of Little Gem (about 1 pound total), cores removed, leaves separated
4 small carrots (about 4 ounces), scrubbed, thinly sliced lengthwise on a mandoline
½ cup mint leaves
1½ ounces SarVecchio or Parmesan
Flaky sea salt

Preparation

Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.

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.

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.

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.

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.

Источник: http://www.bonappetit.com/recipe/little-gem-salad-with-lemon-cream-and-hazelnuts

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