Little Gem Salad with Lemon Cream and Hazelnuts


Prep time: 
10 minutes
Cooking time: 
10 minutes


Elevate your salad with this simple and delicious recipe


  • 4 garlic cloves, smashed
  • 120 ml double cream
  • ½ teaspoon freshly ground black pepper, plus more
  • Coarse salt
  • 35 g blanched hazelnuts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice, divided
  • Several head of Little Gem lettuce, cores removed, leaves separated
  • 4 small carrots, scrubbed, thinly sliced lengthwise on a mandoline
  • 15 g mint leaves
  • 40 g Parmesan
  • Flaky sea salt


  1. Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.
  2. Meanwhile, preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.
  3. Strain cream mixture into a large bowl and add oil. Whip to soft peaks, then whisk in 1 Tbsp. lemon juice. Taste and season with more salt and pepper if needed.
  4. Toss lettuce, carrots, mint, and half the hazelnuts with remaining 1 Tbsp. lemon juice in another large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat.
  5. Spoon remaining lemon cream onto a platter and top with salad. Shave cheese over salad and top with cracked pepper, sea salt, and remaining hazelnuts.


Photo Credit: Jonny Hughes @jonny2love
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