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How To make Lamb and Fennel Salad with Hazelnut Dressing
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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INGREDIENTS:
1 tbsp lemon juice
2 tsp honey
1 tsp chopped fresh thyme leaves
3 tbsp extra-virgin olive oil
Sea salt and black pepper
100 g blanched hazelnuts
1 round lettuce
50 g rocket leaves
4 black figs, quartered
150 g goats cheese
Serves 2
Prep = 20m
Total = 20m
STEP 1: MAKE THE DRESSING
Whisk lemon juice, honey, thyme leaves, olive oil, salt and black pepper together in a bowl and taste to check the seasoning.
STEP 2: TOAST THE NUTS
Heat a saucepan over a high heat, add the hazelnuts and toast until slightly darker in colour, shaking the pan. Tip out and leave to cool. Roughly chop about half the nuts, keeping the rest whole.
STEP 3: PREPARE THE LETTUCE
Wash and dry the lettuce and rocket leaves in a salad spinner and tear them into a mixing bowl.
STEP 4: FRY THE GOATS CHEESE
Add the olive oil to the same pan over a medium heat. Cut the goat's cheese into 1cm slices, and when the oil is hot, fry the slices for about 1 minute, until golden. Turn over to brown the other side, then remove from the heat.
STEP 5: ARRANGE THE SALAD
Toss the salad in 3/4 of the dressing. Carefully arrange a few slices of the warm cheese on the serving plates, followed by a mound of leaves on top. Pile over the nuts and figs and finish with the last of the cheese. Drizzle over the remaining dressing and serve immediately.
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