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Little Gem Salad with Lemon Cream and Hazelnuts

Chef Joshua McFadden
  • minutes
  • Serves 4

INGREDIENTS

4

Carrots, small

4

Garlic cloves

6

heads Little gem lettuce

1/2 cup

Mint, leaves

2 tbsp

Lemon juice, fresh

1

Kosher salt

1/2 tsp

Pepper, freshly ground

1

Sea salt, Flaky

3 tbsp

Olive oil

1/4 cup

Hazelnuts

1/2 cup

Heavy cream

1 1/2 oz

Sarvecchio or parmesan