Mediterranean Fresh

LENTIL SALAD WITH MINT VINAIGRETTE

From Mediterranean Fresh, by Joyce Goldstein

Serves 4

2 cups green lentils (preferably lentils de Puy), rinsed

2 teaspoons sea salt

3 tablespoons olive oil

1 ½ cups diced onions

½ cup diced carrots

1/3 cup diced celery

1 teaspoon minced garlic

Freshly ground black pepper

About 1 cup mint vinaigrette

¼ pound crumbled feta cheese (optional)

Place the lentils in a saucepan with water to cover by 2 inches.  Bring to a boil, reduce the heat and simmer gently, covered, until tender but not soft, adding the sea salt after the lentils have begun to simmer.

While the lentils cook, heat the olive oil in a sauté pan or skillet over medium heat.  Add the onions, carrot and celery and cook until tender.  Add the garlic and cook briefly.  Remove the pan from the heat and let cool.

When the lentils are cooked, drain and place in a salad bowl.  Add the cooled vegetables and toss to combine.  Season with salt and pepper and dress the salad while the lentils are still warm.  Top with the feta cheese if desired and serve immediately.  (If making ahead, add the chopped mint and feta just before serving.)

MINT VINAIGRETTE

(Makes 1 ½ cups)

Infusion:

¼ cup fresh lemon juice

¼ cup chopped fresh mint

¼ cup red wine vinegar

2 tablespoons fresh lemon juice

½ cup tightly packed chopped fresh mint

1 teaspoon honey

½ teaspoon sea salt

1 ¼ cups mild, fruity olive oil

To make the infusion, combine the lemon juice and chopped mint in a small saucepan.  Bring to a boil and remove from the heat.  Let steep for 10 minutes.  Strain into a bowl, pressing the leaves against the strainer to extract all of the liquid.  There will be about ¼ cup.  It will not be green because of the lemon juice.

To make the dressing, whisk in the remaining ingredients.  If making the dressing ahead, chop and add the mint before serving.

I'd say the full recipe serves 5 to 6.  I halved the recipe for the two of us and have a container of leftovers.  I made some alterations:

I used a fat clove of garlic, at least 1 teaspoon, for half the amount of lentils.

I drained the lentils when they were almost tender, put them into the skillet with the almost tender veggies, added some chicken stock and simmered until the lentils were tender, but still firm.  I added some chopped parsley at that point, took it off the heat, added the vinaigrette, folded in chopped mint and served the salad warm.

I cheated with the vinaigrette.  I had garlic/lemon/red wine vinegar/Dijon mustard vinaigrette in the fridge, so I added the infusion to that a little at a time until it tasted right and added that in 2 or 3 additions, maybe 1/3 cup in all, to the lentils (I find that Goldstein uses more oil and vinaigrette in her recipes than we like).  The infusion is nice, but I'm sure the salad would be delicious with a simple vinaigrette and chopped mint.

I confess I didn't measure the amount of mint, but I'm sure it was less than the recipe calls for.  I could have used more.

I did not use the feta, but would if I were serving this with something other than fish.  Goat cheese would be good, too.