Saladelicious
Sep. 13th, 2011 01:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lentil Salad with Spigariello.
1 cup green or black beluga lentils
2 bay leaves
1 cup kasha or quinoa (I used quinoa - I should probably pick up some kasha too)
1 bunch spigariello or other cooking green of choice, chopped (I used spigariello and wild arugula. Aruuuugula)
2 garlic cloves, chopped (I used... more)
1 small bunch carrots
1/4 cup chopped parsley
4 oz goat cheese
1 pint cherry tomatoes
salt, pepper, olive oil
Put the lentils in a pot and cover with cold water by a few inches. Add the bay leaves and a bit of salt; bring to a boil. Cover and simmer until tender but not mushy, about 15-20 minutes. Drain and toss with a little olive oil.
Bring 2 cups water and a pinch of salt to a boil in the same (cleaned-out) pot. Add the kasha or quinoa, return to a boil, then cover and reduce heat to very low. Steam kasha for 10 minutes. Remove from the heat and allow to rest for 5 minutes.
Meanwhile, toss the carrots with some olive oil and salt. Roast in a 425-degree oven for 20 minutes. Cool and dice. Heat olive oil in a skillet; saute the garlic until starting to brown, then add greens and cook until wilted to taste.
Mix everything together in a large bowl and toss gently, adding more olive oil, salt or pepper as desired. Serve at room temperature.
What worked: A good use for a random braising green. Reasonably healthy and a good cool summer dinner. I also dusted lightly with powdered chipotle to give a slight zing. The wife is not a huge fan of lentils (she thinks they taste muddy) but didn't seem to mind this one.
What didn't: Not as tasty as the last similar salad I made. I think it could have used 6 oz goat cheese. Using kasha might have given it a more toothsome texture, although the quinoa worked fine.
Will I make it again? Maybe. I'll probably put it in the recipe box.
What I'm reading: George RR Martin, A Dance With Dragons (finally got through the previous ones again)
1 cup green or black beluga lentils
2 bay leaves
1 cup kasha or quinoa (I used quinoa - I should probably pick up some kasha too)
1 bunch spigariello or other cooking green of choice, chopped (I used spigariello and wild arugula. Aruuuugula)
2 garlic cloves, chopped (I used... more)
1 small bunch carrots
1/4 cup chopped parsley
4 oz goat cheese
1 pint cherry tomatoes
salt, pepper, olive oil
Put the lentils in a pot and cover with cold water by a few inches. Add the bay leaves and a bit of salt; bring to a boil. Cover and simmer until tender but not mushy, about 15-20 minutes. Drain and toss with a little olive oil.
Bring 2 cups water and a pinch of salt to a boil in the same (cleaned-out) pot. Add the kasha or quinoa, return to a boil, then cover and reduce heat to very low. Steam kasha for 10 minutes. Remove from the heat and allow to rest for 5 minutes.
Meanwhile, toss the carrots with some olive oil and salt. Roast in a 425-degree oven for 20 minutes. Cool and dice. Heat olive oil in a skillet; saute the garlic until starting to brown, then add greens and cook until wilted to taste.
Mix everything together in a large bowl and toss gently, adding more olive oil, salt or pepper as desired. Serve at room temperature.
What worked: A good use for a random braising green. Reasonably healthy and a good cool summer dinner. I also dusted lightly with powdered chipotle to give a slight zing. The wife is not a huge fan of lentils (she thinks they taste muddy) but didn't seem to mind this one.
What didn't: Not as tasty as the last similar salad I made. I think it could have used 6 oz goat cheese. Using kasha might have given it a more toothsome texture, although the quinoa worked fine.
Will I make it again? Maybe. I'll probably put it in the recipe box.
What I'm reading: George RR Martin, A Dance With Dragons (finally got through the previous ones again)
