Recipe

Lamb & Fennel Salad With Hazelnut Dressing Recipe

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Ingredients

Directions

Step #1 Mash minced garlic with salt to a paste in a small bowl.
Step #2 Add bread; work in thoroughly until smooth.
Step #3 Process hazelnuts in a food processor/blender fitted with a steel blade until ground.
Step #4 Add garlic paste; process 5 seconds to mix.
Step #5 Add lemon juice & oil; process to mix.
Step #6 With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream.
Step #7 Spice up to taste with pepper.
Step #8 Line 6 salad plates with the spinach leaves.
Step #9 Place a small shallow bowl of hazelnut dressing in the center of each salad.
Step #10 Decoratively arrange lamb slices, fennel pieces & endive leaves in a circle around the dressing on each plate.
Step #11 Sprinkle top each salad with some chevre.
Step #12 Serve as soon as possible.
Step #13 From _The Silver Palate Good Times Cookbook_ by Julee Rosso & Sheila Lukins.
Step #14 New York: Workman Publishing Company, Inc.
Step #15 , 1985.
Step #16 Pg.
Step #17 158.
Step #18 ISBN 0-89480-831-1.
Step #19 --.
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