Lamb and Fennel Salad with Hazelnut Dressing
| Yield: | 6 Servings |
| Categories: | Veal, Side dishes, Vegetables |
| 4 | Garlic cloves; minced | |
| 1 | ts | Salt |
| 2 | sl | Firm white bread; crusts off |
| DIVIDER | -- soaked in hot water and | |
| DIVIDER | -- 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 | ||
| DIVIDER | -- to line 6 plates | |
| 1 1/2 | lb | Rare lamb; sliced |
| 1 | Fennel bulb; cut diagonally | |
| DIVIDER | -- in 1/2" pieces | |
| 1 | Belgian endive | |
| DIVIDER | -- leaves separated | |
| DIVIDER | -- rinsed and patted dry | |
| 8 | oz | Montrachet, crumbled, or |
| Other soft mild chevre |
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