Ready for a different kind of salad? I’ve got just the recipe. It’s not only over-the-moon delicious, but it’s healthy and beautiful. The salad is made from small green French lentils, known for having the best texture and flavor of all lentil varieties (and they keep their shape during cooking, unlike other lentils that basically turn to mush). Most up-market grocery stores carry them, but Amazon can have them on your door-step in a matter of days if you can’t find them locally.
Green lentils are from France's central Auvergne region, specifically from the village of Le Puy. They are registered by the French government as their own special appellation because of their unique qualities. Grown in the center of France’s volcanic soil, these small green lentils have a slightly different flavor profile due to the earth in which they’re grown. Some say their flavor is more earthy, but I think Le Puy lentils are more nutty and peppery.
One of my most treasured recipes of all time is from Green’s Cookbook (Batnam Books, published 1987). Those of you in the San Francisco Bay Area well know the ethereal Green’s restaurant, one of the first vegetarian-only restaurants in San Francisco. Established in 1979, Green’s is still going strong. Debra Madison, Green’s owner & chef, really knocks-it-out-of-the-park with her warm lentil salad. Infused with intoxicating aromas of mint, parsley, cilantro and thyme, along with roasted red peppers, feta and an seductive lemon vinaigrette containing smoky paprika and a hint of cayenne, this dish is both stunning in presentation and fabulous for your taste buds.
If you don’t have the cookbook, the LA Times has published the recipe. This dish perfect for a pot-luck (but you
should consider making a double recipe as there won’t be any leftovers to take
home). I often add toasted walnuts & mix in arugula just before serving.
https://www.latimes.com/style/la-xpm-2008-sep-10-la-fo-bayleafrec10c-2008sep10-story.html
Bon
appetit!
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