Wheat Allergies by Marie-Annick Courtier

Author:Marie-Annick Courtier
Language: eng
Format: mobi, epub
ISBN: 9781578263547
Publisher: Hatherleigh Press
Published: 2009-12-24T17:00:00+00:00

Lentil Salad

serves 6

ingredients

For the dressing:

2 tablespoons red wine vinegar

1 tablespoon shallot, minced

1 teaspoon Dijon mustard

6 tablespoons walnut oil

3 tablespoons freshly minced salad herbs

Salt and pepper to taste

For the salad:

1 pound lentils

1 tablespoon garlic cloves, minced

1 bouquet garni

1 bay leaf

cooking instructions

For the dressing: In a bowl, mix the vinegar, shallot, and mustard. Slowly whisk in the oil. Add the salad herbs, then season with salt and pepper.

For the salad: Rinse the lentils, place them in a large pan, and add enough water to cover them completely. Bring to boil over high heat. Remove from heat and set aside to soak, covered, for 1 hour.

Drain and place back in the pan. Add water (about 3 times the volume of the lentils), the garlic, bouquet garni, and bay leaf. Bring to boil over high heat. Reduce heat, cover, and simmer for 20 to 25 minutes or until tender.

Remove the bouquet garni and bay leaf. Drain the lentils and transfer to a bowl. Mix in the vinaigrette and refrigerate for 30 minutes. Adjust seasonings before serving cold.

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