Lamb and Fennel Salad with Hazelnut Dressing

Title:
Lamb and Fennel Salad with Hazelnut Dressing

Yield:
6 Servings

Categories:
Side
Dishes,
Veal,
Vegetables




Ingredients:





     4    Garlic cloves; minced


     1 ts Salt


     2 sl Firm white bread; crusts off


          -- soaked in hot water and


          -- squeezed dry


     1 c  Hazelnuts; toasted & skinned


   1/3 c  Fresh lemon juice


   1/3 c  Olive oil


   1/2 c  ;Water (up to 3/4 cup)


          Black pepper; to taste


          Spinach or romaine leaves


          -- to line 6 plates


 1 1/2 lb Rare lamb; sliced


     1    Fennel bulb; cut diagonally


          -- in 1/2" pieces


     1    Belgian endive


          -- leaves separated


          -- rinsed and patted dry


     8 oz Montrachet, crumbled, or


          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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini