Lentil salad with lemon vinaigrette

 
                    Lentil Salad With Lemon Vinaigrette
 
 Recipe By     : The Last Mango, Newport Beach
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Lentils                          Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          small French lentils
    1      small         carrot -- diced 1/8 inch
      1/2  small         onion -- diced 1/8 inch
    1                    bay leaf
    1                    garlic clove -- minced
      1/2  teaspoon      salt
    1      medium        red bell pepper -- chopped
    1      medium        green bell pepper -- chopped
    1      teaspoon      mint
    3      tablespoons   minced fresh parsley
    3      tablespoons   cilantro
    3      tablespoons   thyme
                         Pepper -- to taste
                         ***VINAIGRETTE***
    1                    lemon -- juice of
                         grated peel of 1 small lime
    1      clove         garlic -- minced
      1/4  teaspoon      salt
    1      pinch         cayenne pepper
    1      pinch         paprika
    7      ounces        extra-virgin olive oil
    6      ounces        crumbled feta cheese
                         silvers lime zest -- Garnish
                         lemon zest -- Garnish
                         grapefruit zest -- Garnish
 
 The Last Mango's chef du cuisine, Nicolas Domingo, suggests tossing fruit into 
 this salad for variety. Diced papaya, mango and kiwi are good choices. Pomegran
 ate seeds also make a luscious garnish.
 
 Procedure: Rinse lentils and cover them generously with water in a large pot. B
 ring to a boil and add carrot, onion, bay leaf, garlic and salt. Lower heat and
  simmer until lentils are tender, about 20 to 25 minutes. Drain and save stock 
 for a soup. Roast the bell peppers until skin is charred by placing them on a b
 aking sheet and broiling them about 7 inches from the broiler element. Enclose 
 in aluminum foil or a zipper-style bag for 5 minutes. Peel, seed and core peppe
 rs; dice. Combine peppers with lentil mixture in a large bowl. Pour on vinaigre
 tte and toss. Add herbs and toss. Crumble the cheese on top and serve. Vinaigre
 tte: combine lemon juice, lime peel, garlic, salt, cayenne pepper, paprika and 
 olive oil.
 
 Yield: Makes 6 servings.
 
  scanned by sooz
 
 
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