Monday, June 15, 2009

Lentil salad with my favorite vinaigrette

I have been using a fabulous combination of salad dressing ingredients for quite some time, now. But as part of my ongoing internal dialog about whether I can post a recipe from someone else verbatim, I have not shared it here.


I have recently found variations on this dressing in more than one place, and I realized that I have indeed varied it enough myself that I can post it in good conscience.

So here it is, My Favorite Vinaigrette:

1/4 cup olive oil
2 Tablespoons red or white wine vinegar
1 tsp to 1 T minced allium-family item (shallot, onion, garlic, scallion, chive, garlic scapes)
1/4 tsp salt
freshly-ground black pepper
1-2 T fresh parsley, minced (other fresh herbs work well, too, but don't use too many at once)
about 1 T sour cream
about 1 T dijon mustard
about 1 T capers (optional)

Mix the vinegar, salt and minced allium and let stand for 10 minutes. Then add the rest of the ingredients and shake or stir vigorously.

This dressing is great on a green salad, or on julienned radishes or baby turnips (a personal favorite), or on legumes.

I threw together a version with lentils de puy when I realized last week at 5.30 that I had no protein item for our dinner.

Lentil salad

3/4 cup lentils, sorted and rinsed.
4 radishes, halved or quartered and thinly sliced
2 scallions, chopped fine

Cook lentils in 3 cups salted water till tender but not falling apart, about 40 minutes. Drain. (I used the cooking water to help braise some turnip and radish greens we ate with the lentil salad.)

Toss the lentils with the dressing while they're still hot. Allow to cool to room temperature before adding the radishes and scallions.

You might want extra salt or pepper.

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