Lemon Cream Salad Recipes

LITTLE GEM SALAD WITH LEMON CREAM AND HAZELNUTS

Steps:

• Boost the Cream:
• Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour.
• Go Nuts:
• Toast the hazelnuts on a rimmed baking sheet in a 350° oven, tossing occasionally, until golden, 8-10 minutes. Let cool; coarsely chop.
• Veg Out:
• Thinly slice the carrots lengthwise on a mandoline and separate leaves from lettuce.
• Get Dressed:
• 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.
• Bring It Home:
• 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.

CREAMY LEMON DRESSING

Steps:

• Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
• Refrigerate 15 minutes to overnight.

LEMON RICE SALAD

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

CREAMY MEYER LEMON DRESSING

Steps:

• Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM

Steps:

• Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
• Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
• Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
• Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
• Do Ahead
• Lemon cream can be made 8 hours ahead. Cover and chill.

LEMON CREAM SALAD

Steps:

• Combine the gelatin, sugar and salt in a bowl.
• Add the boiling water and stir until the gelatin dissolves.
• Add in the lemonade concentrate.
• Chill just until the gelatin begins to set around the edges.
• Add in the whipped cream.
• Spoon into either 8-10 individual molds or a 4 cup mold.
• Chill until set, then unmold on a serving plate.
• If using a 4 cup mold, arrange all the fruit around the mold.
• If using individual molds, arrange about 1/2 c of fruit around each mold.
• Garnish with mint leaves.