Lamb And Fennel Salad With Hazelnut Dressing

This elegant salad combines the rich flavor of rare lamb with the crisp, anise-like bite of fresh fennel and bitter Belgian endive. The star of the dish is the creamy hazelnut dressing, made by blending toasted hazelnuts with garlic, lemon juice, and olive oil for a luxurious texture. Soft chevre cheese adds a tangy creaminess that balances the savory meat. It is a perfect dish for dinner parties or special occasions, offering a beautiful presentation with vibrant colors and varied textures. Serve immediately to enjoy the contrast between the warm lamb and cool, crisp vegetables.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 6

Calories: 133.0

Dietary: Gluten-free

Description

This elegant salad combines the rich flavor of rare lamb with the crisp, anise-like bite of fresh fennel and bitter Belgian endive. The star of the dish is the creamy hazelnut dressing, made by blending toasted hazelnuts with garlic, lemon juice, and olive oil for a luxurious texture. Soft chevre cheese adds a tangy creaminess that balances the savory meat. It is a perfect dish for dinner parties or special occasions, offering a beautiful presentation with vibrant colors and varied textures. Serve immediately to enjoy the contrast between the warm lamb and cool, crisp vegetables.

Ingredients

4 cloves Garlic; minced
1 teaspoon Salt
2 slices Firm white bread; crusts off
1 cup Hazelnuts; toasted & skinned
1/3 cup Fresh lemon juice
1/3 cup Olive oil
1/2 to 3/4 cup Water
to taste Black pepper
enough for 6 plates Spinach or romaine leaves
1 1/2 lb Rare lamb; sliced
1 bulb Fennel; cut diagonally in 1/2" pieces
1 Belgian endive; leaves separated; rinsed and patted dry
8 oz Montrachet or other soft mild chevre; crumbled

Directions

1
Soak the bread in hot water, then squeeze it dry.
2
In a small bowl, mash the minced garlic with the salt to form a smooth paste.
3
Add the soaked bread to the garlic paste and work it in thoroughly until smooth.
4
Place the toasted, skinned hazelnuts in a food processor fitted with a steel blade and process until ground.
5
Add the garlic-bread paste to the hazelnuts and process for 5 seconds to combine.
6
Add the lemon juice and olive oil to the processor and blend until combined.
7
With the machine running, slowly pour in enough water (starting with 1/2 cup) to thin the dressing to the consistency of heavy cream.
8
Season the dressing to taste with black pepper.
9
Line 6 salad plates with the spinach or romaine leaves.
10
Place a small shallow bowl of the hazelnut dressing in the center of each salad plate.
11
Decoratively arrange the sliced rare lamb, fennel pieces, and endive leaves in a circle around the dressing on each plate.
12
Sprinkle each salad with the crumbled chevre cheese.
13
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 133.0kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 5120.5mg214%
Total Carbohydrate 24.5g9%
Dietary Fiber 1.4g6%
Sugars 2.5g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The lamb should be cooked rare and sliced thinly for the best texture in this salad.

If you cannot find skinned hazelnuts, you can toast them in the oven and rub them in a clean kitchen towel to remove the skins.

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. It may thicken when cold, so let it come to room temperature and add a splash of water if needed before serving.

For a vegetarian variation, omit the lamb and increase the amount of fennel and endive. You can also add grilled artichoke hearts or roasted beets.

Keywords: lamb, fennel, salad, hazelnut, dressing, endive, chevre, mediterranean, dinner party, rare lamb, spinach, lemon, garlic, olive oil, toasted nuts, main course, vegetable salad, cheese, fresh herbs, healthy dinner

Read it online: https://www.chefs-mate.com/recipe/lamb-and-fennel-salad-with-hazelnut-dressing/