Recipe: Lamb and Fennel Salad with Hazelnut Dressing
For 6 Persons
Category: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables
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
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