Lamb and Fennel Salad with Hazelnut Dressing
Try this Lamb and Fennel Salad with Hazelnut Dressing recipe, or contribute your own. "Side dishes" and "Cheese" are two of the tags cooks chose for Lamb and Fennel Salad with Hazelnut Dressing.
Yield: 6 Servings Ready in 1 hours
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|Spinach or romaine leaves|
|rinsed and patted dry|
|8 ozMontrachet, crumbled, or|
|to line 6 plates|
|in 1/2" pieces|
|1/3 colive oil|
|1 Belgian endive|
|Black pepper; to taste|
|1 1/2 lbRare lamb; sliced|
|1/3 cFresh Lemon Juice|
|2 slFirm white bread; crusts off|
|soaked in hot water and|
|1/2 c;Water (up to 3/4 cup)|
|1 cHazelnuts; toasted & skinned|
|4 Garlic; minced|
|1 Fennel bulb; cut diagonally|
|Other soft mild chevre|
Lamb and Fennel Salad with Hazelnut Dressing Preparation
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.
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