Saturday, January 8, 2011
French Lentil Salad with Endive
It's the time of year when my mother eats strange things at strange times. The happy advantage is that there's someone else in the house who will eat lentils.
Take one cup French lentils. Cover them with water and add a bay leaf. Simmer until tender (45 minutes). Make a vinaigrette with 1/4 cup olive oil, 1/4 cup lemon juice or rice vinegar, one chopped, pressed, or grated clove of garlic, and salt to taste. Mix lentils and vinaigrette. If you like, add 1/4 cup finely chopped onion, rinsed and dried and 2 tbs. chopped parsley.
Serve with Belgian endive leaves as cracker type things.