Leafy Salad with Creamy Lemon Dressing and Hazelnuts
Salads • Italian
Description
Leafy Salad with Creamy Lemon Dressing and Hazelnuts
Ingredients
- Garlic 4 cloves
- 30% Cream ½ cup
- Freshly ground black pepper ½ teaspoon
- Coarse Salt to taste
- Hazelnuts 0 oz
- Olive Oil 3 tablespoons
- Freshly squeezed lemon juice 2 tablespoons
- Mixed salad greens 15 oz
- Carrots 4 pieces
- Fresh Mint 0 oz
- Grated Parmesan cheese 0 oz
- Sea Salt to taste
Step-by-Step Guide
Step 1
Combine garlic, cream, and ½ teaspoon of pepper in a small bowl; season with salt. Cover and chill for 1 hour.
Step 2
Meanwhile, preheat the oven to 180°C (350°F). Roast the hazelnuts on a rimmed baking sheet for 8-10 minutes, stirring occasionally, until they are dark golden brown. Let cool; chop coarsely.
Step 3
Strain the cream with spices and transfer to a large bowl, add the oil. Whip until soft peaks form, then add 1 tablespoon of lemon juice. Taste and adjust with salt and pepper as needed.
Step 4
In another large bowl, combine the salad greens, carrots, mint, and half of the hazelnuts with the remaining 1 tablespoon of lemon juice; season with salt and pepper. Add a few spoonfuls of the lemon cream, and gently toss to combine.
Step 5
Spread the remaining cream on a serving dish, then top with the salad. Sprinkle the salad with Parmesan shavings, pepper, sea salt, and the remaining hazelnuts.
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