Little Gem Salad With Lemon Cream And Hazelnuts

• 4 garlic cloves, smashed
• 1/2 cup heavy cream
• Kosher salt
• 1/2 teaspoon freshly ground pepper, plus more
• 1/4 cup blanched hazelnuts
• 4 small carrots, scrubbed
• 6 heads Little Gem lettuce
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice, divided
• 1/2 cup mint leaves
• 1 1/2 ounces SarVecchio or Parmesan, shaved
• Flaky sea salt

1. Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
2. Toast the hazelnuts on a rimmed baking sheet in a 350u0b0 oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
3. Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
4. Strain the infused cream into a medium bowl and add the oil. Whip to very soft peaks, then whisk in 1 tablespoon lemon juice. Taste and season with more salt and pepper if needed.
5. Toss the carrots, lettuce, mint leaves, and half of hazelnuts with remaining 1 tablespoon lemon juice in a large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat. Spoon remaining lemon cream onto a platter and mound salad over. Top with cheese, remaining hazelnuts, and some cracked pepper and flaky sea salt.

garlic, heavy cream, kosher salt, freshly ground pepper, blanched hazelnuts, carrots, gem lettuce, olive oil, lemon juice, mint leaves, sarvecchio, salt

Taken from www.epicurious.com/recipes/food/views/little-gem-salad-with-lemon-cream-and-hazelnuts-56389398 (may not work)