Lamb & Fennel Salad with Hazelnut Dressing
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
salt
|
|
| 2 | slices |
bread
|
|
| 1 | cup |
hazelnuts (filberts)
toasted |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | each |
fennel bulb
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
salt
|
|
| 2 | slices |
bread
|
|
| 237 | ml |
hazelnuts (filberts)
toasted |
|
| 79 | ml |
lemon juice
|
|
| 1 | each |
fennel bulb
|
*
|
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.
