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Thursday, June 11, 2015

Green Puy Lentil Salad with Feta

Sometimes you don't really have much to say except that you want to be cooled down by your dinner eaten in a hot appartment.
This is one of those.. except I NEED chile.. so I added chopped pepperoncini and a spoonful of harissa to make this classic French lentil salad my own.  Is it sacrilege?  Maybe.  But the French don't really take their lentils as seriously as they do their Choucroute... so I'm pretty safe.
Serves 4
To Simmer:
1 heaping cup green puy lentils, well rinsed
2 sprigs savory (sarriette)
1 tsp coarse sea salt
3 cloves garlic, grated
2 bay leaves
1 pinch angel hair chile strands
1 handful chopped celery ribs
4 cups water
1 Tbsp mustard
1 Tbsp extra special olive oil
1 Tbsp white balsamic vinegar
1 shallot, minced
1 clove garlic, grated
1 Tbsp capers
10 baby pepperoncini, halved
many grinds of black pepper
1 handful chopped parsley
1 handful crumbled feta
1 cup shredded cabbage
jarred harissa (not that tube stuff) - optional
1.  Place all the "To Simmer" ingredients together, bring to a boil, then cover and simmer for about 15 minutes, or until lentils are al dente.
2.  Drain, remove bay leaves and savory, then quickly rinse under cold water in a colander and let cool.  Don't overdo the rinsing or you'll wash away the flavor.
3.  Mix all the "Dressing" ingredients together and toss with the cooled lentils.

Plate with the garnish.. realize the inner beauty.. then realize the outer beauty... then let your eyes roll back

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