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shain

shain

 

23 hours ago, Darienne said:

I'd love to have the recipe for lentil salad that you use, Shai.  Please.  

 

That's my recipe as I wrote it down, though I rarely follow it exactly. Note that this is not the classic French version, just inspired by it.

 

  • 180g black lentils, soaked, cooked and drained
  • 5-6 young celery stalks, diced
  • 1 shallot, finely diced
  • 150g tomato, finely diced (optional)
  • a handful of arugula leaves, torn (optional)
  • 80g potent Roquefort or another blue cheese, not too soft, crumbled
  • a tsp fresh thyme leaves
  • 1/3 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • pepper

 

  • Mix everything but the arugula together.
  • Add arugula before serving.
  • Serve at room temp, it is not tasty when chilled.

 

IMG_20200407_145023_1.thumb.jpg.09ce450737de90ec973ebff9e61d205f.jpg

shain

shain

 

15 hours ago, Darienne said:

I'd love to have the recipe for lentil salad that you use, Shai.  Please.  

 

That's my recipe as I wrote it down, tough I rarely follow it exactly. Note that this is not the classic French version, just inspired by it.

 

  • 180g black lentils, soaked, cooked and drained
  • 5-6 young celery stalks, diced
  • 1 shallot, finely diced
  • 150g tomato, finely diced (optional)
  • a handful of arugula leaves, torn (optional)
  • 80g potent Roquefort or another blue cheese, not too soft, crumbled
  • a tsp fresh thyme leaves
  • 1/3 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • pepper

 

  • Mix everything but the arugula together.
  • Add arugula before serving.
  • Serve at room temp, it is not tasty when chilled.

 

IMG_20200407_145023_1.thumb.jpg.09ce450737de90ec973ebff9e61d205f.jpg

shain

shain

15 hours ago, Darienne said:

I'd love to have the recipe for lentil salad that you use, Shai.  Please.  

 

That's my recipe as I wrote it down, tough I rarely follow it exactly.

  • 180g black lentils, soaked, cooked and drained
  • 5-6 young celery stalks, diced
  • 1 shallot, finely diced
  • 150g tomato, finely diced (optional)
  • a handful of arugula leaves, torn (optional)
  • 80g potent Roquefort or another blue cheese, not too soft, crumbled
  • a tsp fresh thyme leaves
  • 1/3 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • pepper

 

  • Mix everything but the arugula together.
  • Add arugula before serving.
  • Serve at room temp, it is not tasty when chilled.
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