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| Lamb and Fennel Salad with Hazelnut Dressing
4 Garlic cloves, minced
1 teaspoon of salt
2 slices of firm white bread; crusts off, soaked in hot water and squeezed dry
1 cup of Hazelnuts, toasted & skinned
1/3 cup of fresh lemon juice
1/3 cup of Olive oil
1/2 cup of Water (up to 3/4 cup)
Black pepper, to taste
Spinach or romaine leaves, to line 6 plates
1 1/2 pound of Rare lamb, sliced
1 Fennel bulb, cut diagonally in 1/2" pieces
1 Belgian endive, leaves separated, rinsed and patted dry
8 ounces of Montrachet, crumbled, or other soft mild chevre |
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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. Serving Size: 6
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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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