---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAMB AND FENNEL SALAD WITH HAZELNUT DRESSING
  Categories: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables
       Yield: 6 servings
  
       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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