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Salads
- Meat |
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INGREDIENTS:
1 1lb package dried lentils
3 carrots, peeled thinly sliced
2 celery stalks chopped
2 tsp salt
1/3 cp malt vinegar or apple cider vinegar
2 tbs coarse-grained Dijon mustard
1 1/2 tsp sugar
2 tbs plus 1/2 cp olive oil
1 lb Andouille sausage thinly sliced
3 garlic cloves peeled, flattened
1 lg fennel bulb with fronds bulb and fronds chopped and
reserved separately
5 green onions chopped
2 heads frisée lettuce or 1 large head curly endive separated into
leaves
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DIRECTIONS:
Place lentils, carrots and
celery in heavy large saucepan. Add enough cold water to cover.
Stir in salt and bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 20 minutes. Drain. Transfer
lentil mixture to bowl.
Meanwhile, whisk vinegar,
mustard and sugar in small bowl to blend; set aside. Heat 2
tablespoons oil in heavy large skillet over medium-high heat. Add
Andouille and sauté until brown, about 5 minutes. Using slotted
spoon, transfer to paper towels. Cover to keep warm.
Pour off any fat from skillet and discard. Add remaining 1/2 cup
oil to skillet; heat over medium heat. Add garlic and stir until
golden, about 2 minutes. Discard garlic. Add fennel bulb to
skillet and sauté until crisp-tender, about 4 minutes.
Add green onions and stir 1
minute. Whisk in vinegar mixture and bring to boil. Pour fennel
mixture over lentils.
Toss to coat. Season with salt
and pepper.
Line large shallow bowl with frisée leaves. Spoon in lentil salad.
Arrange kielbasa slices atop lentils. Sprinkle with chopped fennel
fronds and serve. Serve chilled.
Servings:
6
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