1 cup black beluga lentils
1 large bay leaf
Salt and freshly ground pepper
1 tbls. olive oil
3 tbls. minced shallot or green onion
1/2 cup kashi
1/4 cup toasted blanched slivered
almonds
1 cup diced roasted and peeled red
pepper
1 cup diced, seeded firm ripe tomato
1/2 cup fresh sweet corn kernels
1/2 cup diced red onion
Lime vinaigrette (recipe follows)
Garnish: Tender young savory greens
such as arugula,
watercress, mizuna or
a combination
Lime Vinaigrette:
3 tbls. fresh lime juice
1 1/2 tbls. champagne vinegar
2 tsp. grated lime zest
1 tbls. minced garlic
2 tbls. chopped cilantro and/or mint
1 tsp. chopped, seeded serrano chile (or
to taste)
1 1/2 tsp. toasted ground cumin
3 tbls. olive oil
Salt and freshly ground pepper to taste
Whisk all indredients together and store
covered in refrigerator up to 3 days.
Add the lentils to a deep saucepan and
cover with 4 cups water and the bay
leaf. Bring to a boil, reduce heat and
simmer partially covered for 12-15
minutes or until lentils are tender but
not mushy. Remove from heat, drain
and season with salt and pepper. Set
aside and let cool. Discard bay leaf.
In a saucepan, heat the olive oil and
sauté shallots and kashi over moderate
heat until lightly browned. Add 1 cup
water or stock and bring to a boil.
Reduce heat and simmer covered
15-20 minutes until water has
evaporated and kashi is tender. Remove
from heat and let cool.
Add lentils, kashi, almonds, pepper,
tomato, corn and onion to a bowl and
toss gently with the lime vinaigrette.
Season to taste with salt and pepper
and serve salad on a bed of tender
savory greens.
Serves 6 John Ash © 1996