At the Table with Jenni Lata

INGREDIENTS

SALAD

• 4 heads spring lettuces, such as radicchio, castelfranco, endive, and arugula (about 16 cups total)
• 2 cups sugar snap peas, halved lengthwise
• 2 cups sliced asparagus
• 1 cup thinly sliced radishes, such as French breakfast or watermelon radish
• 1/3 cup picked dill fronds
• 1/3 cup picked mint leaves
• 1/3 cup sunflower seeds or savory olive-oil granola
• 1 hunk Parmesan, shaved with a vegetable peeler, to taste
• Coarse kosher salt and freshly ground black pepper, to taste

LEMON CREAM DRESSING

• 1/2 cup heavy cream
• 3 cloves garlic, peeled and smashed
• 4 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons extra-virgin olive oil
• Coarse kosher salt and freshly ground black pepper, to taste

PREPARATION

I. First make the dressing, as it requires some advance prep. Combine cream and garlic in medium bowl and let sit for 2-4 hours in the refrigerator; the cream will take on a gentle garlic flavor. Remove garlic from the cream, then add the lemon zest and begin whisking. Once the cream thickens slightly (it will be velvety in texture but not yet forming peaks), add lemon juice and olive oil. Season with salt and pepper and continue whisking until light and airy. Taste and adjust with more salt, pepper, or lemon juice.

II. Separate the leaves from the heads of lettuce, tearing them into large bit-sized pieces; wash then dry well in a salad spinner. If you want to blanch your peas and asparagus, do so now. Add the lettuce leaves to the bowl and scatter vegetables and herbs generously around. Add the dressing, a few tablespoons at a time, tossing to combine. Continue adding dressing until it is to your liking, tasting as you go, then add and parmesan shavings. Serve immediately.