Side Pannel
Lamb and Fennel Salad with Hazelnut Dressing
Lamb and Fennel Salad with Hazelnut Dressing
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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