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.
1
Combine garlic, cream, and ½ tsp of pepper in a small bowl; season with salt. Cover and chill for 1 hour.
- Garlic: 4 cloves
- Cream 30% fat: 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.
- 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.
- Cream 30% fat: 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.
- 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.
- Cream 30% fat: 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
