Tuesday, December 14, 2010

French Green Lentil Salad



1 lb. du puy lentils
1 clove garlic, peeled
1 carrot, can be left whole and not included in the finished dish, or diced and remain in.
1 celery rib, can be left whole and not included in the finished dish, or diced and remain in.
1 small onion, can be left whole and not included in the finished dish, or diced and remain in.
1 bay leaf
sprig of thyme and/or parsley


In a large pot, simmer all of the above ingredients for about 25 minutes(or until the lentils are tender). Drain the lentils and cool slightly.
Vinaigrette

2 shallots, finely minced
2 T. fresh tarragon, finely chopped
3 T. chives, snipped
1/3 c. sherry vinegar
1/2 c. extra virgin olive oil
1 T. salt
pepper

Note: You may need to add more olive oil and/or vinegar to taste. Should be deliciously tangy.




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