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INGREDIENTS
2 cups French green lentils
2 tablespoons extra virgin olive oil + one teaspoon for sautéing
The oil from the rind of one orange
2 stalks celery, small dice
2 carrots, small dice
1/2 red onion, small dice
Flaked sea salt
Fresh mild herbs such as parsley, chervil and/or chives and chive flowers (optional)
DIRECTIONS
Rinse, drain and cook your lentils in boiling water until they are just tender, start testing them at 15 minutes. They shouldn’t take more than 20-25 minutes. Soggy lentils ruin this dish, so stay with them. Drain, and rinse them under cold water until they are cool to the touch. Set aside.
Place two tablespoons of olive oil in a medium sized bowl. With the tines of a fork, score the skin of the orange all of the way around, catching the oil ‘spray’ inside your bowl. Set aside.
Sauté your vegetable in a teaspoon of olive oil, over medium heat. When they are crunchy tender remove them from the heat and scrape them into your bowl of orange oil. Add your drained lentils and a good pinch of salt. Taste and adjust seasoning. If your using herbs, stir them in.
This salad can be served room temperature over greens, as a side dish or as a vegetarian wrap with grated carrot and some tangy greens. Enjoy.
ITEMS USED
La Parfait Terrine Jars or through www.fantes.com
Cutting board:
Block conditioner:
My Chef’s Knife:
Maldon Flake salt 8oz:
Maldon Flake salt bulk:
My favorite domestic olive oil:
I buy lentils here:
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MUSIC
Brother Jack by JR Tundra
Concierge by ALBIS