Name: Little Gem Salad with Lemon Cream and Hazelnuts
Yield: 4 Servings
Ingredients: 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

Image may contain Dish Food Meal Plant Salad and Seasoning

Michael Graydon & Nikole Herriott

Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

Recipe notes