Lentil, Celery and Ginger Salad with Cucumber Vinaigrette Recipe
Lentil, Celery and Ginger Salad with Cucumber Vinaigrette Recipes
Ingredients :
1 large carrot
3 large ripe tomatoes, cored, peeled and
seeded
1 cup green lentils (8-9 ounces)
1 small yellow onion
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
1/4 tsp peeled and finely chopped
gingerroot
1.5 tbsp lemon juice
1.5 tbsp soy sauce
Freshly ground black pepper
salt
1 English cucumber, peeled, seeded and
diced
1 tsp sherry vinegar
1 small branch of fresh dill
1/2 tsp Dijon mustard
1 ounce onion or bean sprouts, for garnish
Method :
Bring a medium-sized pot of salted water
to a boil. Peel the carrot and cut it lengthwise into 8 strips about 1/8
inch thick, 3/4 inch wide and 5 inches long. Blanch the strips in
boiling water for 1 minute and plunge them into cold water. Drain and
dry on a cloth or paper towels.
Chop the tomatoes very finely. Drain them
in a fine sieve over a bowl. Wash the lentils and cook them gently for
45 minutes in water with 1 small yellow onion. Drain the lentils and
cool. Transfer the cooked lentils to a mixing bowl and add the finely
chopped celery, red onion, ginger, lemon juice, soy sauce, pepper and
salt. Mix together and check the seasoning. Set aside.
Place the diced cucumber in a blender, add
the sherry vinegar, dill, Dijon mustard, pepper and salt. Process until
very smooth. The lentils can be mounded on the center of a plate,
smoothed, topped with tomatoes, and surrounded by the vinaigrette.
Garnish with the sprouts and blanched carrot.