Lamb and fennel salad with hazelnut dressing

6 servings

Ingredients

Quantity Ingredient
4 Garlic cloves; minced
1 teaspoon Salt
2 slices Firm white bread; crusts off soaked in hot water and squeezed dry
1 cup Hazelnuts; toasted & skinned
⅓ cup Fresh lemon juice
⅓ cup Olive oil
½ cup ;Water (up to 3/4 cup)
Black pepper; to taste
Spinach or romaine leaves to line 6 plates
1½ pounds Rare lamb; sliced
1 Fennel bulb; cut diagonally in 1/2\" pieces
1 Belgian endive leaves separated rinsed and patted dry
8 ounces Montrachet, crumbled, or
Other soft mild chevre

Directions

Mash minced garlic with salt to a paste in a small bowl. Add bread; work in thoroughly until smooth.

Process hazelnuts in a food processor fitted with a steel blade until ground. Add garlic paste; process 5 seconds to combine. Add lemon juice and oil; process to blend. With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream. Season to taste with pepper.

Line 6 salad plates with the spinach leaves. Place a small shallow bowl of hazelnut dressing in the center of each salad. Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate. Sprinkle each salad with some chevre. Serve immediately.

From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158.

ISBN 0-89480-831-1. Typed for you by Cathy Harned.

Related recipes