Lamb and Fennel Salad with Hazelnut Dressing

  • 4 Garlic cloves, minced
  • 1 teaspoon Salt
  • 2 sl Firm white bread, crusts off soaked in hot water and squeezed dry
  • 1 c Hazelnuts, toasted and 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 inch pieces
  • 1 Belgian endive leaves separated rinsed and patted dry
  • 8 oz Montrachet, crumbled, or Other soft mild chevre

Recipe Info
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Contributor: admin



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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