Lamb and Fennel Salad with Hazelnut Dressing – a delicious recipe with garlic, salt, bread, hazelnuts, lemon juice, fennel bulb. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mash minced garlic with salt to a paste in a small bowl.
2
Add bread; work in thoroughly until smooth.
3
Process hazelnuts in a food processor fitted with a steel blade until ground.
4
Add garlic paste; process 5 seconds to combine.
5
Add lemon juice and oil; process to blend.
6
With machine running, slowly pour in enough of the water to thin the dressing to the consistency of heavy cream.
7
Season to taste with pepper.
8
Line 6 salad plates with the spinach leaves.
9
Place a small shallow bowl of hazelnut dressing in the center of each salad.
10
Decoratively arrange lamb slices, fennel pieces and endive leaves in a circle around the dressing on each plate.
11
Sprinkle each salad with some chevre.
12
Serve immediately.
155
kcal
Calories
35
g
Carbs
6
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 each garlic cloves, 1 teaspoon salt, 2 slices bread, 1 cup hazelnuts (filberts) toasted, and more.
Yes, Lamb and Fennel Salad with Hazelnut Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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