From the kitchen of Eric Tucker:
French Lentils Lentils du Puy) are smaller than common brown or green lentils. They retain there firm texture and have an almost peppery and slightly nutty flavor, which makes them great in Salads. Serve this salad over leaves of a crisp lettuce like Little Gem or Romaine.
Serves 4
1 shallot
½sprig rosemary
3½cups water
Segments from 2 Oranges
1/3 c orange juice
1T balsamic vinegar
½c thinly sliced scallion
1 c thinly sliced fennel bulb
2T Tarragon leaves
2T chopped flat leaf parsley
¼c toastedWalnuts
1T toastedWalnut Oil (optional)
Salt and fresh ground Black Pepper to taste
Place the Lentils, shallot, rosemary and water in a sauce pan. Bring up to a boil, then simmer 25 minutes or until cooked through but still toothsome. Remove from the heat, then add½teaspoon of salt. Let sit 10 minutes before draining.
In a mixing bowl combine the orange segments with all the ingredients up to the parsley. Add the drained lentils, mix together and adjust the salt and pepper to taste.
Serve over lettuce leaves sprinkled with the toasted walnuts and drizzled with the walnut oil.
Copyright ©2009 Eric Tucker. All rights reserved.




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