LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS

Little Gem Salad with Lemon Cream and Hazelnuts image

Provided by Chef Joshua McFadden

Yield 4 Servings

Number Of Ingredients 12

4 garlic cloves, smashed
1/2 cup heavy cream
Kosher salt
1/2 teaspoon freshly ground pepper, plus more
1/4 cup blanched hazelnuts
4 small carrots, scrubbed
6 heads Little Gem lettuce
3 tablespoons olive oil
2 tablespoons fresh lemon juice, divided
1/2 cup mint leaves
1 1/2 ounces SarVecchio or Parmesan, shaved
Flaky sea salt

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.