🫙 From the Spice Rack
Lamb and Fennel Salad with Hazelnut Dressing
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 ...
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Ingredients7 items
Ingredients
- 4garlic cloves; minced
- 1ts salt
- 2sl firm white bread; crusts off
- 1/3c fresh lemon juice
- 1/3c olive oil
- 1/2c ;water (up to 3/4 cup)
- 1fennel bulb; cut diagonally
Directions
- 1
4 Garlic cloves
- 2
minced 1 ts Salt 2 sl Firm white bread
- 3
crusts off -- soaked in hot water and -- squeezed dry 1 c Hazelnuts
- 4
toasted & skinned 1/3 c Fresh lemon juice 1/3 c Olive oil 1/2 c ;Water (up to 3/4 cup) Black pepper
- 5
to taste Spinach or romaine leaves -- to line 6 plates 1 1/2 lb Rare lamb
- 6
sliced 1 Fennel bulb
- 7
cut diagonally -- in 1/2" pieces 1 Belgian endive -- leaves separated -- rinsed and patted dry 8 oz Montrachet, crumbled, or Other soft mild
- 8
Add bread