| 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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