- 4
Ingredients
- 4 garlic cloves, smashed
- 1/2 cup heavy cream
- Kosher salt
- 1/2 tsp freshly ground pepper, plus more
- 1/4 cup blanched hazelnuts
- 4 small carrots, scrubbed
- 1 head butter lettuce
- 3 tbsp olive oil
- 2 tbsp lemon juice, divided
- 1/2 cup mint leaves
- 1 1/2 oz Parmesan, shaved
- Flaky sea salt
- Can add asparagus & celery
Preparation
Step 1
Combine garlic and cream in a small bowl. Season with salt and 1/2 tsp pepper. Cover and chill 1 hour.
Toast the hazelnuts on a rimmed baking sheet in a 350F 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 tbsp 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 tbsp 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.