RECIPES . . . from Moosewood
Warm French Lentil Salad
The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts.
Recipe type: Main Dish Salad
Cuisine: French
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
- 1 teaspoon salt
- 1 cup French lentils
- 1 medium head of escarole (about 12 ounces)
- 1 fresh fennel bulb
- 2 tablespoons olive oil or walnut oil
- 3 garlic cloves, minced or pressed
- 2 teaspoons ground fennel seeds
- 1½ teaspoons dried thyme (1 to 2 tablespoons chopped fresh)
- ¾ cup chopped toasted walnuts
- lemon wedges or a cruet of vinegar
Instructions
- In a saucepan, bring the lentils, 3 cups of water, and ½ teaspoon of the salt to a simmer.
- Cover and cook for about 30 minutes, until the lentils are tender but not mushy.
- Meanwhile, rinse, drain, and chop the escarole (about 6 cups).
- To prepare the fennel bulb, remove the outer layers if bruised or soft.
- Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).
- In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds.
- Add the fresh fennel and the remaining ½ teaspoon salt and stir-fry on high heat for about 2 minutes.
- Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright.
- Remove from the heat and drain any excess liquid into the cooking lentils.
- When the lentils are done, drain them.
- Stir the drained lentils into the escarole mixture.
- Serve the salad warm or at room temperature, topped with the walnuts.
- Decorate with lemon wedges, or offer vinegar at the table.
Cranberry Bulghur Pilaf
Recipe type: Main Dish, grain, side dish
Cook time: 30 mins
Total time: 30 mins
Serves: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 1½ cups chopped onions
- 3 garlic cloves, pressed or minced
- dash of salt
- 1 orange
- ½ teaspoon crumbled dried rosemary (or 1½ teaspoons chopped fresh)
- ½ cups medium to light bulghur
- ½ cups water or vegetable broth
- ½ cup dried cranberries (or currants or raisins)
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- ⅔ cup chopped toasted pecans, walnuts, or almonds (optional)
Instructions
- In a saucepan on medium heat, warm the oil, add the onions and garlic, sprinkle with salt, and cook until softened, about 10 minutes.
- While the onions cook, grate the orange peel and juice the orange.
- Add the rosemary, orange zest, and bulghur to the onions and cook for a minute, stirring.
- Add the orange juice, water or vegetable broth, and dried cranberries, cover, and cook
- on low heat until all the liquid is absorbed, about 10 minutes.
- If the bulghur is still crunchy, add ¼ cup of hot water and cook for a few minutes longer.
- Remove from the heat.
- Stir in the soy sauce and lemon juice.
- Add nuts if you like, and more soy sauce and/or lemon juice to taste.
Notes
If you don't have a fresh orange, you could use ¼ cup of prepared orange juice.
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