Leaf salad with creamy lemon sauce and hazelnuts

4 servings

30 minutes

This leafy salad with creamy lemon sauce and hazelnuts is a true embodiment of Italian gastronomic elegance. Its history roots in the traditions of light and fresh summer dishes celebrated in Mediterranean cuisine. The creamy sauce infused with garlic aroma and a delicate hint of lemon harmoniously complements the crunchy salad leaves, the sweetness of carrots, and the freshness of mint. Roasted hazelnuts add nutty notes and a delicate crunch, while the finishing touch—Parmesan—gives the dish a rich umami flavor. This salad is an ideal choice for a light dinner or refined appetizer; its presentation attracts attention while its taste leaves an indelible impression. It pairs excellently with white wines and can be a wonderful addition to a Mediterranean table.

Energy value per serving

• Calories: 415.4
• Proteins: 9.8g
• Fats: 35.7g
• Carbohydrates: 14.4g

Ingredients

• Garlic: 4 clove
• Cream 30%: 0.5 glass
• Freshly ground black pepper: 0.5 tsp
• Coarse salt: to taste
• Hazelnut: 40 g
• Olive oil: 3 tbsp
• Freshly squeezed lemon juice: 2 tbsp
• Mixed salad leaves: 450 g
• Carrot: 4 pc
• Fresh mint: 45 g
• Grated Parmesan cheese: 45 g
• Sea salt: to taste

Cooking steps

1. Combine garlic, cream, and ½ tsp of pepper in a small bowl; season with salt. Cover and chill for 1 hour.

   Required ingredients:

   • Garlic: 4 cloves
   • Cream 30%: 0.5 glass
   • Freshly ground black pepper: 0.5 teaspoon
   • Coarse salt:  to taste

2. Meanwhile, preheat the oven to 180°C. Roast the hazelnuts on a rimmed baking sheet for 8-10 minutes, stirring occasionally, until they turn dark golden. Let cool; chop coarsely.

   Required ingredients:

   • Hazelnut: 40 g

3. Strain the cream with spices and pour it into a large bowl, add butter. Whip until soft peaks form, add 1 tbsp of lemon juice. Taste and add salt and pepper to your liking.

   Required ingredients:

   • Cream 30%: 0.5 glass
   • Olive oil: 3 tablespoons
   • Freshly squeezed lemon juice: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper: 0.5 teaspoon

4. Mix the salad, carrot, mint, half the hazelnuts with the remaining 1 tbsp of lemon juice in another large bowl; season with salt and pepper. Add a few spoonfuls of cream with lemon juice and gently mix.

   Required ingredients:

   • Mixed salad leaves: 450 g
   • Carrot: 4 pieces
   • Fresh mint: 45 g
   • Hazelnut: 40 g
   • Freshly squeezed lemon juice: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper: 0.5 teaspoon

5. Spread the remaining cream on a plate, then place the salad on top. Sprinkle the salad with Parmesan shavings, pepper, sea salt, and the remaining hazelnuts.

   Required ingredients:

   • Cream 30%: 0.5 glass
   • Mixed salad leaves: 450 g
   • Grated Parmesan cheese: 45 g
   • Freshly ground black pepper: 0.5 teaspoon
   • Sea salt:  to taste
   • Hazelnut: 40 g