Little Gems with Lemon Cream, Spring Onion, Radish and Mint
serves 4 (Six Seasons; 2017) There is a little prep work involved in this salad but it is delicious with tender, spring vegetables.
1-2 spring lettuce heads; cores cut out and heads washed, cut into bite size pieces and well dried in a salad spinner
1 small bunch scallions, very thinly sliced, (including ½ inch off the green tops), soaked in ice water for 20 minutes, and drained well.
About ½ bunch radishes, scrubbed, tops trimmed off, thinly sliced, soaked in ice water for 20 minutes, and well drained
1 small handful fresh mint
½ cup Lemon Cream (recipe follows)
Kosher salt and freshly ground pepper
2 Tbsp. salted roasted sunflower seeds
1. Put the lettuce, scallions, radishes, and mint in a large bowl. Add the lemon cream and toss well. Season with salt and lots of pepper, toss again, taste, and adjust with more dressing or salt & pepper.
2. Toss in the breadcrumbs and sunflower seeds and serve right away.
Lemon Cream – makes ¾ cup
Author’s Notes, “This is a light, almost feminine dressing that is beautiful on a simple spring lettuce salad, but also on other green vegetables. Try tossing it with thinly sliced cucumbers.”
4 garlic cloves smashed and peeled
½ cup heavy cream
Kosher salt and freshly ground black pepper
½ tsp. grated lemon zest
about 2 tbsp. fresh lemon juice
2 tbsp. extra-virgin olive oil
1. Put the garlic and cream in a medium bowl and let infuse for 2 hours in the refrigerator, so the cream takes on a gentle garlic flavor.
2. Fish out the garlic cloves from the cream, season generously with salt and lots of twists of pepper, and then add the lemon zest. Begin whisking the cream. Once it starts to thicken (about 7-10 minutes of whisking) add 2 tbsp. lemon juice and the olive oil. Keep whisking until it is light and airy. It won’t be thick like fully whipped cream, but it will have a nice creamy texture. Taste and adjust with more salt, pepper or lemon juice. Use this dressing within a day.
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