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Lamb & Fennel Salad With Hazelnut Dressing

Lamb & Fennel Salad With Hazelnut Dressing recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 133.0
Dietary: Gluten-free
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
  • 4 Garlic Cloves; minced
  • 1 teaspoon Salt
  • 2 sl Firm white bread; crusts off
Directions
  1. 1
    Soak the bread slices in hot water until soft, then squeeze out excess water thoroughly.
  2. 2
    Toast the hazelnuts in a dry skillet or oven until fragrant, then skin them by rubbing in a towel.
  3. 3
    In a small bowl, mash the minced garlic with salt to form a smooth paste.
  4. 4
    In a food processor, grind the toasted hazelnuts until finely ground.
  5. 5
    Add the soaked bread and garlic paste to the food processor; process until smooth and combined.
  6. 6
    Add lemon juice and olive oil to the processor; blend until well incorporated.
  7. 7
    With the machine running, slowly pour in water (starting with 1/2 cup) until the dressing reaches the consistency of heavy cream.
  8. 8
    Season the dressing with black pepper to taste.
  9. 9
    Cook the lamb to rare doneness and let it rest briefly before slicing thinly.
  10. 10
    Trim the fennel bulb and cut diagonally into 1/2-inch pieces.
  11. 11
    Separate the Belgian endive leaves, rinse them, and pat dry.
  12. 12
    Line 6 salad plates with spinach or romaine leaves.
  13. 13
    Place a small shallow bowl of hazelnut dressing in the center of each plate.
  14. 14
    Arrange lamb slices, fennel pieces, and endive leaves decoratively in a circle around the dressing.
  15. 15
    Sprinkle each salad with crumbled Montrachet or mild chevre cheese.
  16. 16
    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.

Keywords: lamb, fennel, salad, hazelnut, dressing, mediterranean, endive, chevre, lemon, olive oil, garlic, spinach, romaine, main course, summer dinner, vegetables, toast nuts, vinaigrette
Read it online: https://www.chefs-mate.com/recipe/lamb-fennel-salad-with-hazelnut-dressing/