This elegant salad balances the richness of rare lamb with the crisp, anise-like flavor of fresh fennel and Belgian endive. The star of the dish is the homemade hazelnut dressing, which provides a nutty, creamy texture and bright lemon acidity that cuts through the meat. Topped with mild Montrachet cheese, it offers a sophisticated yet simple dining experience. Perfect for summer dinners or entertaining, this dish brings a touch of Mediterranean flair to your table without requiring hours of preparation.
Lamb & Fennel Salad With Hazelnut Dressing
Description
This elegant salad balances the richness of rare lamb with the crisp, anise-like flavor of fresh fennel and Belgian endive. The star of the dish is the homemade hazelnut dressing, which provides a nutty, creamy texture and bright lemon acidity that cuts through the meat. Topped with mild Montrachet cheese, it offers a sophisticated yet simple dining experience. Perfect for summer dinners or entertaining, this dish brings a touch of Mediterranean flair to your table without requiring hours of preparation.Ingredients
Directions
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Soak the bread slices in hot water until soft, then squeeze out excess water thoroughly.
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Toast the hazelnuts in a dry skillet or oven until fragrant, then skin them by rubbing in a towel.
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In a small bowl, mash the minced garlic with salt to form a smooth paste.
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In a food processor, grind the toasted hazelnuts until finely ground.
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Add the soaked bread and garlic paste to the food processor; process until smooth and combined.
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Add lemon juice and olive oil to the processor; blend until well incorporated.
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With the machine running, slowly pour in water (starting with 1/2 cup) until the dressing reaches the consistency of heavy cream.
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Season the dressing with black pepper to taste.
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Cook the lamb to rare doneness and let it rest briefly before slicing thinly.
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Trim the fennel bulb and cut diagonally into 1/2-inch pieces.
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Separate the Belgian endive leaves, rinse them, and pat dry.
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Line 6 salad plates with spinach or romaine leaves.
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Place a small shallow bowl of hazelnut dressing in the center of each plate.
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Arrange lamb slices, fennel pieces, and endive leaves decoratively in a circle around the dressing.
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Sprinkle each salad with crumbled Montrachet or mild chevre cheese.
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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
Storage: The hazelnut dressing can be made up to 2 days in advance and stored in the refrigerator. Stir well before serving as it may separate.
Substitutions: If hazelnuts are unavailable, almonds or walnuts work well. For a dairy-free version, omit the cheese or use a plant-based alternative.
Tips: Ensure the bread is thoroughly squeezed dry to prevent the dressing from becoming too thin. Toasting the nuts enhances their flavor significantly.
Variation: Add pomegranate seeds or dried cranberries for a pop of color and sweetness.
