lentil salad; grilled vegetables

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* Exported from MasterCook *

 

Lentil Salad with Grilled Figs and Vegetables

 

Recipe By :Jody Adams, Chef, Rialto, Cambridge, MA

Serving Size : 4 Preparation Time :0:00

Categories : Beans Grill

Kitchen Gardener Main Dishes

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 tablespoons extra-virgin olive oil -- divided

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onion

1 tablespoon chopped garlic

1 1/2 cups lentils -- cleaned and rinsed

2 bay leaves

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh sage

1 1/2 teaspoons salt

3/4 teaspoon freshly ground pepper

3 tablespoons sherry vinegar

2 tablespoons chopped parsley

GRILL:

6 figs -- halved

1 large head of radicchio -- quartered

1 medium red onion -- cut into 4 slices

4 small cooked beets

2 cups arugula or other sharp greens

2 ounces fresh goat cheese

2 tablespoons fresh mint -- cut into fine strips

 

1. Heat 2 Tbs. of the olive oil in a large pan over medium heat. Add the

carrots, celery, onions, and garlic and cook slowly until tender, about 10 min.

Add the lentils, bay leaves, thyme, and sage with 2 cups water. Cook slowly,

uncovered, 30 to 40 min. or until lentils are tender, adding water as needed.

Season with 1 tsp. of the salt and 1/2 tsp. of the pepper. Add 2 Tbs. of the

sherry vinegar and allow to cool. Toss with 2 Tbs. of the olive oil and the

parsley.

 

2. Preheat a grill.

 

3. Toss the figs, radicchio, and onions with 2 Tbs. of the olive oil. Season

with the remaining 1/2 tsp. salt and pepper. Cook the figs and vegetables on

each side until seared. The figs will take about 2 min. per side; the radicchio

and onion, about 5 min. per side.

 

4. Peel the beets and cut into quarters. Toss all the vegetables and the figs

with the remaining 1 Tbs. sherry vinegar and 2 Tbs. olive oil.

 

5. To serve, put a spoonful of lentils on each plate and top with a dollop of

goat cheese. Arrange the cooked vegetables around the lentils. Toss the arugula

in the bowl with the residual oil and vinegar and add to the plate. Garnish with

the mint.

 

 

 

 

Source:

" Taunton's Kitchen Gardener #14 1998-05 "

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Per Serving (excluding unknown items): 660 Calories; 31g Fat (41.2% calories

from fat); 27g Protein; 74g Carbohydrate; 29g Dietary Fiber; 7mg Cholesterol;

942mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 1

Fruit; 6 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 49 25006 0

 

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=^..^= PatH (Pat Hanneman)

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