| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains, Meats | Belgian | Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | Garlic cloves, minced | |
| 1 | t | Salt |
| 2 | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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