As promised on the weekend - the salads! This salad went with our beautiful Duck Galantine..enjoy Lentils Vinaigrette Salad Ingredients – serves 6 1 cup French lentilles du Puy 3 cups chicken stock 1 bay leaf 1 large carrot, finely diced 2 ribs celery, finely diced 300grams green beans 1/2 cup finely diced red onions (about 1/2 a small onion) 1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried) 3 tablespoons chopped fresh parsley 1 garlic clove, minced 1/4 teaspoon ground cumin 1/2 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper 3 tablespoons freshly squeezed lemon juice, from one large lemon 1/4 cup extra virgin olive oil, best quality 1 teaspoon honey Method Combine lentils, chicken stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes (or about 20 minutes for common lentils). Strain and let cool. Blanch your green beans and cool immediately. In a large bowl, combine all remaining ingredients. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
Posted on: Thu, 27 Nov 2014 09:18:23 +0000
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