Lamb And Fennel Salad With Hazelnut Dressing Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4: Garlic cloves, minced
1 tsp: Salt,
2 slice: Firm white bread, crusts off - soaked in hot water and - squeezed dry
1 cup: Hazelnuts, toasted & skinned
1/3 cup: Fresh lemon juice,
1/3 cup: Olive oil,
1/2 cup: , Water (up to 3/4 cup)
Black pepper, to taste
Spinach or romaine leaves, to line 6 plates
1 1/2 lbs: Rare lamb, sliced
1: Fennel bulb, cut diagonally - in 1/2" pieces
1: Belgian endive, leaves separated - rinsed and patted dry
8 ounce: 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.
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.
Source from luhu.jp
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.
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.
Source from luhu.jp