Thursday, June 01, 2006
WARM LENTIL VEGETABLE SALAD WITH FETA, DRIED CURRANTS AND DILL 3 cups water 1 cup brown lentils, picked over (to remove pebbles) 2 large carrots, peeled and sliced into coins 2 large parsnips, peeled and sliced into coins 1/2 cup minced red onion, divided 1/2 cup dried craisins (wtf is a craisin?) 2 large beets, peeled and diced 1 cup rice wine vinegar 1/3 cup chopped fresh dill 3 tablespoons sugar 2 cloves garlic, minced 2 teaspoons olive oil Salt and freshly ground black pepper to taste 12 cups cleaned mesclun lettuce 4 ounces feta cheese, crumbled (about 1/2 cup) //Combine water, lentils, carrots, parsnips and 1/4 cup onion in a large saucepan. Bring just to a boil. Reduce heat to low and partially cover; simmer 15 minutes, or until lentils and vegetables are tender. Drain; transfer to salad bowl. Toss with remaining onion and currants. //Steam beets for 10 minutes. Let cool. //Combine vinegar, dill, sugar and garlic in a small bowl. Whisk until sugar is dissolved. Whisk in oil. Pour 2/3 of dressing over lentil mixture and toss to combine. Add salt and pepper. //Divide mesclun among six large plates. Drizzle with an equal portion of remaining dressing. Top with an equal portion of warm lentil mixture, beets and feta cheese. KJJ: This recipe is from a magazine. It was a wild and wonderous combination of flavours. I havent eaten parsnips since I was as little as a bouncing bean and my dad made me pick them out of the back garden. JRW had an ass kickin' time making this with me because it involved so much CUTTING and he wanted to use his new knives. The amounts above serve 6. We divided in half and had much more than enough for 2 people. So the measurements are sort of jacked up. USE YOUR EYEBALLS is what I always say. Warning: This salad, if the lentils are even slightly undercooked, will bring a code 11 level of gaseousness, you dig what I'm saying?