3 simple words that say it all....
What A Salad!
I truly think I could eat this salad all day every day!
Whipped up in a matter of moments to take with me to the So Frenchy So Chic in the Park picnic (see post here), this went perfectly with the delicious terrine the amazing Miss A, whom I've mentioned numerous times in the past, brought along. What a picnic. What a salad!
Ahhh Billy boy, you've done it again.
Lentil, Bean and Parsley Salad
Everyday Cookbook by Bill Granger
1 cup green lentils (I used puy lentils) | 3 cups water | 2 tbsp extra-virgin olive oil | 1 tbsp lemon juice | 2 tsp red wine vinegar | Sea salt and freshly ground black pepper | 150g small green beans, tops removed | 2 celery stalks, julienned | 1 small handful fresh flat-leaf parsley leaves
- Place lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
- In a large bowl, whisk together the olive oil, lemon juice, vinegar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
- Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.