Tuesday, July 26, 2016

Warm Lentil, Green Bean, and Potato Salad

Yield: 4 servings

1/2 cup du Puy lentils
1 1/4 cups water
1 bay leaf
1 pound fingerling or new potatoes
1/2 pound green beans
1/2 cup chopped parsley

Optional: peppers, tomatoes

2 tbsp red wine vinegar
1 shallot, finely diced
1 clove garlic, finely minced
1 tbsp dijon mustard
1/4 cup olive oil
2 tbsp capers, roughly chopped
3 tbsp cornichons, roughly chopped
2 green onions, thinly sliced
salt and pepper, to taste

1. Rinse and drain the lentils. Place in pot with water and bay leaf and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. When lentils are cooked, drain and rinse under cold running water to stop the cooking process, but should stay a little bit warm. Remove bay leaf.
4. At the same time, cook the potatoes, about 15 minutes. Potatoes should be easily pierced with a knife. Drain and keep warm.
5. In a third pot, blanch the green beans. Once cooled, cut into bite-sized pieces.
6. To make the dressing, place the shallot and red wine vinegar into a small jar with a lid and let sit for 5 minutes. Add garlic, dijon, and olive oil. Seal and shake vigorously to combine. Stir in capers, cornichons, green onions, and salt and pepper.
7. Place lentils, potatoes, green beans, and parsley into a large serving bowl and toss with the dressing.
8. Store leftovers in the fridge, covered, for up to 5 days.

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