Tuesday, January 27, 2009

Italian Lentil Salad

Giada made this on her show today. It is easy and healthy. Another recipe I'm going to try.

~ 1 pound green lentils (recommended: Sabarot)
~ 2 scallions, chopped
~ 1 cup halved seedless green grapes
~ 1 cup halved seedless red grapes
~ 1 cucumber, peeled, seeded and diced
~ 1 red bell pepper, seeded and diced
~ 1/2 cup coarsely chopped skinned and toasted hazelnuts
~ 2 teaspoons lemon zest (from about 2 lemons)


~ 1/3 cup fresh lemon juice (from 1 to 2 lemons)
~ 1/3 cup extra-virgin olive oil
~ 1/2 teaspoon kosher salt
~ 1/4 teaspoon freshly ground black pepper

For the Salad:

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.

For the Vinaigrette:
Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste

Pour the vinaigrette over the salad and toss well.

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