Lamb And Fennel Salad With Hazelnut Dressing Recipe

Step 1

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

Step 2

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.

Step 3

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.

Things You'll Need

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

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