Lentil Celery And Ginger Salad With Cucumber Vinaigrette Recipes

GINGERED LENTIL AND CELERY SALAD

Steps:

• Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are 1/8-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
• Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
• Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
• Line the inside of a round cookie cutter 2 1/2 to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.

LENTIL, CELERY AND GINGER SALAD WITH CUCUMBER VINAIGRETTE

Steps:

• Bring large saucepan of water to a boil. Add lentils and onion. Reduce heat and simmer until lentils are tender, about 45 minutes.
• Meanwhile, bring medium pot of lightly salted water to a boil. Add carrot strips and cook 1 minute. Remove with slotted spoon and plunge into cold water. Drain and pat dry. In fine sieve over medium bowl, drain tomatoes; set aside.
• Drain lentils and cool. Discard onion. Transfer lentils to medium bowl and add celery, red onion, ginger, lemon juice, soy sauce, and salt and pepper to taste. Mix well and set aside.
• In food processor, combine cucumber, vinegar, dill, mustard, and salt to taste. Process until mixture is smooth.
• Spoon lentils into mound in center of serving plates. Top each with tomatoes and carrots. Drizzle with cucumber dressing and garnish with sprouts.

LENTIL SALAD

Steps:

• In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
• Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
• In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

LENTIL SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.
• Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
• Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve warm or at room temperature.