Lamb Niçoise Salad

Lamb Niçoise Salad

From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings.

Lamb:

1 American lamb loin, boneless

½ cup pesto

1 Tbsp. olive oil

to taste, kosher salt and freshly ground black pepper

Mustard Vinaigrette Dressing:

2 Tbsp. rice wine vinegar

2 tbsp. pear vinegar

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TAGS: Food & Drink