Little Gems with Lemon Cream
Dinner
Another bright and springy option, this recipe comes from the cookbook 6 Seasons: A New Way with Vegetables. The flavorful combination brings early spring vegetables together with refreshing mint and tangy lemon.
- 1 bunch of scallions or spring onions, trimmed (including a ½ inch sliced off the top) and sliced very thin at an angle, then soaked in ice water for 20 minutes
- ½ bunch of radishes, with the tops chopped off. Soak in ice water for 20 minutes.
- A handful of fresh mint leaves
- ½ cup of lemon cream (see separate instructions below)
- ¼ cup of dried breadcrumbs
- Salt and pepper to taste
- 2 tablespoons of roasted sunflower seeds
- FOR THE LEMON CREAM:
- 4 garlic cloves, smashed and peeled
- ½ cup of heavy cream
- Kosher salt and finely ground black pepper
- ½ teaspoon of lemon zest
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of extra virgin olive oil
| Ingredients | Method | Gear |
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Put lettuce, onions, radishes and mint in a large bowl. Add the lemon cream and toss well. Then add salt and ample amounts of pepper. Toss again, then top with the breadcrumbs and roasted sunflower seeds. Serve in the Earthen Zen Shallow Plate (part of the set). Lemon Cream Instructions: Place the garlic and cream in a bowl and infuse them in the refrigerator for two hours. After, remove the garlic chunks from the cream. Add salt, pepper, and lemon zest. Begin whipping the cream until it becomes light and airy, then add the lemon juice and olive oil. Continue whipping until it has a creamy texture. Finish it off with additional salt and pepper to taste. To advance your cooking skills and add more delicious meals to your weekly repertoire, purchase McFadden's cookbook for yourself at our Portland Flagship. Learn more about the benefits of local ingredients by reading our conversation with Chef Alex Kim of Snow Peak's Takibi. |
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Serves
4 people
COOK TIME
25 minutes
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Put lettuce, onions, radishes and mint in a large bowl. Add the lemon cream and toss well. Then add salt and ample amounts of pepper. Toss again, then top with the breadcrumbs and roasted sunflower seeds. Serve in the Earthen Zen Shallow Plate (part of the set).
Lemon Cream Instructions:
Place the garlic and cream in a bowl and infuse them in the refrigerator for two hours. After, remove the garlic chunks from the cream. Add salt, pepper, and lemon zest. Begin whipping the cream until it becomes light and airy, then add the lemon juice and olive oil. Continue whipping until it has a creamy texture. Finish it off with additional salt and pepper to taste.
To advance your cooking skills and add more delicious meals to your weekly repertoire, purchase McFadden's cookbook for yourself at our Portland Flagship. Learn more about the benefits of local ingredients by reading our conversation with Chef Alex Kim of Snow Peak's Takibi.
