Tom likes this salad served with good bread and olive spread...
Monday, 4 December 2006
Ingredients
SALAD
1.2ltr/2pt water
2 onions, chopped
2 carrots, chopped
½tsp/2.5ml dried thyme
475ml/17floz green lentils
Salt and freshly ground black pepper
DRESSING
1tsp/5ml Dijon mustard
5tbsp/80ml balsamic vinegar
1tbsp/15ml sherry vinegar
120ml/4floz peanut oil
Salt and freshly ground black pepper
GARNISH
Fresh thyme
Trimmed spring onions
Shallots
Method
1 In a medium saucepan, bring the water to the boil. Add the onions, carrots and thyme and return to the boil.
2 Stir in the lentils, then reduce the heat and simmer, uncovered, for about 20 mins, or until just tender, and drain. Season to taste and allow to cool.
3 To make the dressing, whisk together the mustard, balsamic vinegar and oil. Season to taste.
4 When ready to serve, toss the salad with the dressing and garnish with the fresh thyme, spring onions and shallots.
Recipe from Morgan Freeman And Friends Caribbean Cooking For A Cause (£20, Rodale). For more info, visit www.rodalebooks.co.uk.
Proceeds from the sale of this book go to the Grenada Relief Fund.
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