| 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 |
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 |
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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