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Title: Lamb & Fennel Salad with Hazelnut Dressing
Categories: Cheese Side Veal Vegetable
Yield: 6 Servings
| 4 | Garlic cloves; minced | |
| 1 | ts | Salt |
| 2 | sl | Firm white bread; crusts off - soaked in hot water and - squ |
| 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.
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