Lamb And Fennel Salad With Hazelnut Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: LAMB AND FENNEL SALAD WITH HAZELNUT DRESSING
Categories: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables
Yield: 6 servings

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 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" pieces
1 Belgian endive
-- leaves separated
-- rinsed and patted dry
8 oz Montrachet, crumbled, or
Other soft mild chevre

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.

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