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Joe

REC: Lentil Salad with Lemon and Garlic. An easy side with grilled meats or fish.

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Joined: Dec 14, 2005

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Posted to Thread #2333 at 6:56 pm on Jun 18, 2006

Lentil Salad (This is my own version of Julia Child's)

1-1/2 cups brown or green lentils
Lemon-Garlic dressing (below)
A big handful each of chopped red onion and chopped parsley
Salt and pepper
Red bell pepper strips for garnish (or, even better, make a roasted red pepper salad to serve alongside)

To cook lentils so they stay whole:

Soak lentils for a few hours in water to cover. Add a little salt and bring to just below the simmer. Skim any foam that rises and cook, without boiling, until they are tender when you bite into one. Start tasting at about 15 minutes. Drain and toss with dressing while still warm, (or let them cool in their liquid, refrigerate and reheat before proceeding)

Toss with enough dressing to coat well and fold in the onions and parsley. Season with salt and pepper Serve warm or cold, garnished with bell pepper.

For a main course: Garnish with hard boiled eggs, olives, and anchovies. Serve with crudites, cheese and good bread.

Lemon-Garlic Dressing:

2 cloves garlic
Salt
The grated zest of one or two lemons
1/4 cup lemon juice
A big dab of Dijon mustard
3/4 cup olive oil

Put the garlic through a garlic press into a small bowl. Sprinkle with salt and mash to a puree with the back of a spoon. Whisk in the zest, lemon juice and mustard. Slowly whisk in the oil.


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