Simple Lentil Salad

Makes 6 servings. 

This lentil salad is tasty, nutritious and easy to make.

INGREDIENTS:

• 1 cup French green lentils

• 1¼ cups water

• ½ teaspoon kosher salt 

• 4 tablespoons extra-virgin olive oil

• 1 onion finely chopped

• 2 carrots, peeled, coarsely chopped (See Note)

• 1 jalapeno pepper, seeded, coarsely chopped (See Note)

• 1 cup tightly packed Italian parsley, coarsely chopped

• 1 tablespoon honey

• 2 -3 tablespoons balsamic vinegar

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a small saucepan bring the water, lentils and salt to a boil over high heat. Lower the heat and simmer, covered, for about 30 minutes, or until the lentils are tender. If the lentils are not ready and all the water is absorbed add 1-2 tablespoons hot water and continue cooking. Transfer to a bowl and cool.  

2. Meanwhile heat 2 tablespoons oil in a medium skillet. Add onion, carrots and jalapeno pepper. Sauté for about 5 minutes.

3. Combine with the lentils and stir in the parsley.  

4. In a small bowl, mix the remaining 2 tablespoons oil with the honey, vinegar, salt and pepper.

5. Toss with the lentils and season to taste. 

NOTES:

I chop the onion and the carrots separately in a food processor. Be sure to quarter the vegetables first.

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.  

Red Cabbage, Pistachio and Cranberry Salad

Makes 8 serving.

The crunchiness of the cabbage and nuts combined with the chewiness of the sweet, dried cranberries makes for an interesting taste. This dish becomes more flavorful when you prepare it a day or two ahead.

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• ½ cup pistachio nuts

• ½ cup dried cranberries.

• 2 tablespoons seasoned rice vinegar

• 1 teaspoon Tabasco Sauce

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Discard the limp and discolored outer leaves of the red cabbage. Cut the cabbage in half then in quarters. Holding on to the core finely shred the cabbage.  I use the mandolin, rather than a knife.  

2. Place the cabbage in a large bowl and toss with the olive oil, pistachios, cranberries, vinegar, Tabasco, salt and pepper.

3. Let sit, then season to taste with salt and pepper.  

Baby Kale Salad

2 servings. 

Delicate and delicious, this salad is one of my favorites.

INGREDIENTS:

• 3 ounces baby kale, long stems discarded

• 1½ tablespoons cranberries

• 1½ tablespoons almond slivers, or any other nuts, toasted  

DRESSING

• 1½ tablespoons extra-virgin olive oil

• 1 tablespoon honey

• 2 tablespoons lime juice

• ½ teaspoon Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Whisk the dressing ingredients. Toss the salad with the dressing, the cranberries and nuts.

2. Season to taste.

NOTE:

You may have some dressing left over. It will remain fresh in the refrigerator for a few days and can be used on other salads.

Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     

INGREDIENTS:

• 1 small head of red cabbage, about 1½ pounds
• 2-3 tablespoons extra- virgin olive oil
• ¼ cup lemon juice, approx
• ½ cup toasted blanched almonds
• ½ cup tightly packed mint leaves, coarsely chopped.
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Discard limp and discolored outer leaves.
2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
4. If prepared a day before, adjust the seasoning and add fresh mint.

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 

INGREDIENTS

• 2 Persian cucumbers, rinsed, dried and ends trimmed.

Dressing

• 1 tablespoon vegetable oil
• 1 tablespoon seasoned rice vinegar.
• Kosher salt
• Freshly ground black pepper
• 2 sprigs of dill, finely snipped with scissors

PREPARATION

1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
2. Toss with the dressing, season to taste and add dill.

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.

INGREDIENTS

• 1 pound Yukon Gold potatoes

Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon seasoned rice vinegar
• ½ teaspoon Dijon mustard  
• 1 teaspoon Kosher salt
• Freshly ground black pepper
• 2 scallions, including green parts, finely chopped
• ½ cup loosely packed flat-leaf parsley, coarsely chopped

PREPARATION

1. In a medium bowl combine the dressing ingredients.
2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.