Leafy Salad with Creamy Lemon Dressing and Hazelnuts

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.4 oz
Olive Oil - 3 tablespoons
Freshly squeezed lemon juice - 2 tablespoons
Mixed salad greens - 15.9 oz
Carrots - 4 pieces
Fresh Mint - 1.6 oz
Grated Parmesan cheese - 1.6 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.