Whipped Cream—need I say more? The perfect accompaniment to just about any dish—including a salad! A few weeks ago I was perusing through one of my favorite magazines, Bon Appetit, and discovered a brilliant salad that I knew we had to try! With a few small tweaks, this “Little Gem Salad” has become one of our new favorites and is constantly a hit of our at-home soirees! Get creative with the fresh vegetables this summer has to offer!

you will need…

(4 servings)

3 garlic cloves, smashed

1/2 cup heavy cream

salt

freshly ground pepper

1 small carrot

walnuts, toasted

arugula

1/3 cup extra virgin olive oil

2 Tbsp. fresh lemon juice

Freshly shaved Parmesan cheese

Infuse the cream by adding the smashed garlic cloves and a pinch of salt & pepper to a bowl of heavy cream, and refrigerate for 2-3 hours. Strain the infused cream into a mixing bowl and disregard garlic. With the paddle attachment on high, slowly pour 3 tablespoons of olive oil into your cream, and whip your cream until it forms stiff peaks. You have now created a heavenly dressing–Warning: this is crazy addictive!

Toss the arugula with the remainder of olive oil and fresh lemon juice.

To plate your salad, paint a thick layer of your whipped dressing onto the base of the plate. Add the arugula, and top with shaved carrots, walnuts and freshly shaved parmesan cheese. EnJOY!

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