SPRING SALAD WITH LEMON CREAM & CHIVES

Recipe from The Leek & The Carrot
Adapted from Joshua McFadden’s Six Seasons

Ingredients:
½ bunch green garlic, very finely minced
½ cup heavy cream
½ teaspoon Kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning
½ teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 head lettuce
½ cup toasted freshly toasted breadcrumbs
¼ cup toasted salted sunflower seeds
½ bunch chives

Directions:

  1. In a small bowl, combine green garlic, heavy cream, salt, pepper and lemon zest. Whisk until it begins to thicken then add lemon juice and olive oil. Keep whisking until it is light and airy.

  2. Roughly cut up your lettuce, and place it in a large bowl with chives. Add the lemon cream dressing you just made and toss well to evenly coat. You may not use all of it. I suggest starting with 1/3 to a ½. Taste and then season with additional salt and freshly ground black pepper as desired. 

  3. Add breadcrumbs and sunflower seeds (you can toast them together in a pan for 5 minutes right before you serve) and eat right away.

Lettuce, GarlicBethanee WrightComment