Tuesday, June 15, 2010

Lentil Potato Salad with Sorrel

From the Rolling Prairie Cookbook by Nancy O'Connor

I cup dry lentils
1 bay leaf
1 small onion, finely chopped
3/4 tsp salt
1 lb small potatoes
3 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feat cheese, crumbled
1 cup finely shredded sorrel leaves
freshly ground pepper

4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1 tbsp dijon mustard

Place the lentils, bay leaf, onion and 1/4 tsp salt in a medium sauce pan and cover with 3 cups of water. Bring to a boil, cover and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and drain, removing the bay leaf. While the lentils are cooking, boil unpeeled potatoes until just tender. Drain and cut into 1inch cubes. When the lentils and potatoes are cooled to room temperature, carefully toss together with salt and plenty of fresh ground pepper. Whisk remaining salt and plenty of fresh ground pepper. Whisk together the dressing ingredients and pour over the salad. Toss to dress evenly. Serve at room temperature or chilled. Serves 8.

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