Lamb and Fennel Salad with Hazelnut Dressing

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Lamb and Fennel Salad with Hazelnut Dressing

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

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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Nutrition

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Serving Size: 1 Serving (262g)
Recipe Makes: 6 Servings

Calories: 51
Calories from Fat: 29 (57%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 19.8mg		1 %
Potassium 312.7mg		8 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 3g	12 %
	Sugars, other 2.8g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 51

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