LENTIL SALAD PROVENCAL
While you can certainly make this anytime, for me this is a salad for outdoors -- a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.
Provided by Chef Kate
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and pick over lentils.
- Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
- Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
- Drain and allow to cool to room temperature.
- Remove garlic and bay leaf.
- Mix in scallions, parsley and capers.
- Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
- At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
- To serve, place greens on individual plates and mound lentil salad on top.
- Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
- Bon Appetit!
Nutrition Facts : Calories 587, Fat 30.2, SaturatedFat 4.5, Cholesterol 5.4, Sodium 659, Carbohydrate 56.3, Fiber 23.9, Sugar 7.6, Protein 24.4
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