TASTE
Dilled lentil salad tossed with balsamic vinegar
| • | Juicy secrets |
By Elaine Magee
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Q. With spring and summer coming up, I was wondering if you have some great potluck dishes. Where we live, there is always a potluck being planned at church or in the neighborhood.
A. Over the next four weeks, I'm featuring four very different potential potluck dishes. This week's dish is Dilled Lentil Salad with Tomato, a nice vegetarian side dish when you want to bring some fiber to the party. The best lentils for this are the small French green lentils or Middle Eastern massoor dal, available at some specialty food stores. These lentils retain their shape and have a smoother texture and cleaner flavor than the more widely available American brown lentils.
The lentils, first boiled in a chicken broth, are adorned with fresh dill and basil, and vine-ripened tomatoes — use the best-tasting, ripest tomatoes you can find for this. Choose cherry or grape tomatoes if the larger tomatoes aren't at their best. And this colorful combination is dressed in olive oil and a flavored balsamic vinegar.
DILLED LENTIL SALAD WITH TOMATO
In a heavy-bottomed, 4-quart saucepan, combine chicken broth, lentils, garlic and salt; bring to a boil. Reduce heat to simmer and continue to cook the lentils, uncovered, until just tender (about 15-20 minutes).
Drain the mixture in a large sieve or small-holed colander and place in a large serving bowl. Add tomatoes, green onions, fresh dill, basil, vinegar, olive oil, and black pepper and toss to blend well.
Serve warm or cover and refrigerate until needed.
Makes 12 side servings.
To learn more about Elaine Magee and her newest cookbook, "Comfort Food Makeovers," go to www.recipedoctor.com.
