Recipe - Lamb And Fennel Salad With Hazelnut Dressing

4 Garlic cloves; minced
1 teaspoon Salt
2 sl 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
One half cup ;Water (up to Three fourths cup)
Black pepper; to taste
Spinach or romaine leaves
to line 6 plates
1 One half pound Rare lamb; cut or sliced up
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

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
0894808311. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini