"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lentil Salad with Lemon Vinaigrette Recipe

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This recipe for Lentil Salad with Lemon Vinaigrette, by , is from The Lexington Curves Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Saferian
Added: Monday, August 13, 2007


Lemon Vinaigrette:
1/4 c. fresh lemon juice
3 T. white wine vinegar
1 garlic clove, minced
1 T. minced shallot
1 tsp. ground black pepper
1 tsp. salt
1/4 cup olive oil

1/2 tsp. salt
1 1/2 cups dried green lentils
3 T. olive oil
3 celery stalks, thinly sliced diagonally
2 hellow crookneck squash, thinly sliced diagonally
8 green onions, thinly sliced diagonally
1 small red onion, thinly sliced
1 red bell pepper, seeded; cut into matchstick size strips
1 carrot, peeled and thinly sliced diagonally
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh Italian parsley
2 c. red and yellow teardrop tomatoes, halved
1 1/2 c. baby arugula or spinach, coarsely chopped
1 c. crumbled feta cheese

Whisk the lemon juice, vinegar, garlic, shallot, black pepper, and salt in a large bowl to blend. Gradually whisk in the oil. Set the viniagrette aside.

Bring 3 c. salted water to a boil in a large saucepan. Add the lentils. Reduce the heat to medium-low. Cover and simer gently until the lentils are just tender, about 15 minutes. Drain well. Toss the lentils with the oil in a large bowl to coat. Set aside to cool completely.

Toss the lentils with the celery, squash, green onions, red onion, bell pepper, carrot, cilantro, and parsley. Add the tomatoes, arugula, and feta cheese. Whisk the vinaigrette again to blend, then toss the salad with enough vinaigrette to coat. Season the salad to taste with more salt and pepper.

Number Of Servings:
Number Of Servings:
6 to 8 servings




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