• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb and Fennel Salad with Hazelnut Dressing

  • Recipe Submitted by on

Category: Vegetables, Side Dishes

 Ingredients List

  • 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.

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