SALADS
LENTIL AND VEGETABLE SALAD

1 lb. green lentils, picked over and rinsed
1 medium onion, peeled and halved
6 sprigs parsley
2 sprigs fresh thyme
1 bay leaf
1/4 c. Dijon mustard
1/4 c. red wine vinegar
1/3 c. extra virgin olive oil
1 T. chopped parsley
Salt and pepper to taste
2 shallots, peeled, halved lengthwise, slit lengthwise almost to stem, and sliced thinly
2 carrots, sliced similarly to shallots
2 celery stalks, slit lengthwise almost to end, and sliced
Cover lentils, onion and herbs in a pot with water 2 inches above the ingredients. Simmer until just tender, about 15 min. Mix together Dijon, oil, vinegar, the chopped parsley, and salt and pepper. Add sliced vegetables. Drain lentils, reserving the liquid. Pick out the onion and herbs. Add lentils to dressing while warm. Serve at room temperature.
To make the Lentil, Chicken and Vegetable Salad later on in the week, combine the leftover lentil and vegetable salad, and 1/2 pt. of ripe cherry tomatoes, 1/2 c. crumbled feta cheese and the two fully cooked chicken breasts, which have been cut into strips. Toss together. Add a little more vinegar, olive oil, salt and pepper to taste, if needed. Serve on a bed of mixed baby greens. Toast slices of peasant bread, and spread with black olive tapenade. Sprinkle with chopped parsley and serve alongside salad.
Courtesy July-August issue of Grand, "The Grand Gourmet" by Fran Weber Teall.
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