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Lamb And Fennel Salad With Hazelnut Dressing

Title: LAMB AND FENNEL SALAD WITH HAZELNUT DRESSING is a home-style recipe. Serves 6. 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...

Ingredients

• 4
• 1 tsp
• 2

Method (preview)

1. 1

   To line 6 plates 1 1/2 lb Rare lamb; sliced 1 Fennel bulb; cut diagonally

2. 2

   In 1/2" pieces 1 Belgian endive

3. 3

   Mash minced garlic with salt to a paste in a small bowl. Add bread; work in thoroughly until smooth.

4. 4

   Add garlic paste; process 5 seconds to combine.

5. 5

   Add lemon juice and oil; process to blend.

6. 6

   With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream.

7. 7

   Season to taste with pepper.

8. 8

   Line 6 salad plates with the spinach leaves.

9. 9

   Place a small shallow bowl of hazelnut dressing in the center of each salad.

10. 10

    Sprinkle each salad with some chevre.

11. 11

    Serve immediately.

12. 12

    Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158.

13. 13

    ISBN 0-89480-831-1. Typed for you by Cathy Harned.