Lentil Salad With Lemon Vinaigrette Dressing
Ingredients
2 cups dried lentils
1 medium red bell pepper
1 large fennel bulb
1 cup thinly sliced red onion
1/4 cup freshly chopped parsley
Lemon Vinaigrette Ingredients
juice of one large lemon
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon granulated sugar
2 large garlic cloves finely minced
Step-by-Step
1 combine all vinaigrette ingredients in mixing bowl; whisk together; reserve
2 place lentils and large sauce pan; cover with 2 inches water above lentils; bring to rolling boil; cover; lower heat; simmer 15 minutes; strain in colander; reserve
3 cut peppers into 1/4 -1/2 inch pieces; reserve in serving bowl
4 thinly slice red onion and fennel; add to serving bowl
5 add reserved lentils; toss; add garlic; pour reserved vinaigrette over-the-top; mix; refrigerate 1 hour; top with freshly chopped parsley just before serving
Note~ Will keep refrigerated in airtight container 5 days
healthy, simple and sound delicious
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I like lentals in salads but as a kid I was not keen on them when in soup (go figure)…But then I was not keen on shrimp as a kid either but love it as I got older. 🙂
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How do I get a copy of your wonderful cook book????
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The Cave Cheese Shop on Main Street in Gloucester or on line click on link below
http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest
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