After all the sweet shenanigans of my last post, I need something savoury to to bring my tastebuds back into balance (and maybe my waistline too ;-) ).
Although, considering that there are two lemons, a tablespoon of capers and a healthy dose of chopped onion in this earthy salad, you might think I’ve gone too far in the other direction… However, it mellows down a bit after a night in the fridge and the flavours mingle to produce something that’s not quite as mouth-puckeringly tart but still definitely satisfies all my savoury leanings.
Happily, it’s also turned out to be an easy-and-versatile little number – which guarantees both a place in my heart and my regular repetoire. So far we’ve served it warm with baked trout for dinner and I’ve taken the leftovers in to work for lunch as part of a salad, layered up with veggies and some salty feta to top it off. Now that’s savoury and no mistake.
When the weather gets colder (not yet! not yet!) I’m thinking it would go well with roasted veggies, or act nicely as a sharp foil against the creaminess of a cheesy potato bake. In fact, you could dollop it on the side of just about anything you care to think of. Maybe just scoop it out straight of the bowl with a hunk of crusty bread to mop up the dressing…
This recipe is my entry for the June edition of No Croutons Required, hosted by Lisa’s Vegetarian Kitchen. The latest challenge was to produce a soup or salad based on legumes/pulses – always handy to have as part of a healthier lifestyle, so I can’t wait to see what everyone else comes up with
Lemony lentil salad from How to Cook Everything Vegetarian by Mark Bittman.
1 cup lentils, sorted and rinsed (preferably something like Puy or Beluga lentils, ones that will hold their shape well)
1 bay leaf
2 cloves garlic, peeled
2 tablespoons olive oil
1 tablespoon capers
1/4 cup minced fresh chives, shallot or red onion
Salt and freshly ground pepper
1. Put the lentils in a medium pot and cover with water by 1 inch. Add the bay leaf and the garlic, and bring to a boil. Cover and lower the heat so that the lentils bubble gently. Cook until just tender but not burst – 20 to 30 minutes, checking occasionally to make sure there is always enough water at the bottom of the pan to keep the lentils from burning.
2. Squeeze the juice from one of the lemons into a large bowl. Peel the other lemon and chop the segments roughly into smaller pieces, taking care to remove the seeds. Add the segments to the bowl along with the olive oil, capers and minced onion. Sprinkle with a little salt and pepper, and stir.
3. Drain whatever water remains from the lentils and stir into the dressing while hot. Let the salad rest, stirring occasionally to distribute the dressing, until it cools down a bit. Taste and adjust the seasoning and serve warm or refridgerate for up to several days.
Interesting alternative: Bittman suggests using two tangerines instead of the lemons. Will be trying that version out as soon as the current batch is used up. Which will be very soon at this rate