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

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Little Gem Salad with Lemon Cream and HazelnutsPhoto by Michael Graydon + Nikole Herriott

Recipe notes

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Recipe notes

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