Lefties

Green lentils salad

I am not a fan of left-overs (left-handers however, big fan). I try to master the art of cooking exact serving sizes so not to have to wrestle with re-heating and re-eating the same food a few nights later (with the exception of soups and stews... I'm okay with that). However, being the imperfect perfectionist I am, undoubtedly there is always a left-over to deal with. In this case: lentils.

You may remember my last battle with lentils, and having to hide them in MRN's lunches to try to get rid of all the left-overs. This time I cut down the serving size and changed up the recipe (basically-- guessed on amount and made something up). It ended up being a much bigger hit (though, considering it wasn't a hit at all the first time, the only way for it to go was up. But I'm nothing if not persistent. It may be because I added bacon... but hey-ho; anything to get some veggies on the plate).

Alas, even with the doctoring, we still had left-overs (that I knew I would have to eat; because while I won a battle with the beans, I knew not to push my luck by hiding it in MRN's food). So I decided to add cold lentils to a salad. I'm a big lunch-time salad fan. But I don't love making them at home. It's one of the (many) things I miss from the US-- all those lovely entree-sized salads. YUM. I have to admit, though-- this home salad was pretty good and hearty. I mean, it's not a Cheesecake Factory chopped salad (I love me a chopped salad), but it was a fair substitute. What I've found with home salads is it's all about the dressing-- and I'm not talking from the bottle; I'm talking the easiest home-made salad dressing in the world, adapted from my grandmother's soy-vinaigrette concoction that she's been making since I can remember. There's many varieties of this recipe (you can make it thicker and creamier by increasing the lemon to olive oil ratio to mustard; or add some minced garlic for a extra kick), but the real benefit is that you simply can't mess it up. It's a real, grab what you have in the fridge, whisk it up and voila yummy dressing.

For the lentils:

• 1/2-c Green puy lentils
• 2 small carrots, peeled and diced
• 3/4-c Chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-2 tbsp olive oil
• 1-tbsp chopped fresh thyme
• Salt and pepper (to taste)
• Diced, crispy bacon (optional)

Place lentils in bowl and cover with boiling water; Let stand for 15 minutes. Drain and set aside.

While lentils are soaking, heat olive oil in pan on medium-high, add onions and cook 5-7 minutes until start to get translucent. Add carrots, spices and cook about 10-minutes, until carrots are soft. Toss in garlic and cook for 2 minutes (until fragrant). Stir in lentils and chicken broth and reduce heat to low, cover and simmer for 20 minutes. If you're using bacon, dice and fry, stir into finished lentils. Great with pork or salmon, or (as I've used it), on salads!

Easy homemade salad dressing:
Basic:

• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp lemon juice (or water if you don't have lemon)
• Whisk together and toss with salad

If you want to get fancy:
Add a heaping teaspoon of dijon mustard (regular or whole-grain; whatever floats your boat), 1 clove garlic, minced, and some fresh ground pepper to the dressing. The mustard will make the dressing thicker, and oh so yummy.

Puy Lentils: Part Deux

MRN asked that I clarify that he did NOT enjoy the lentils. He ate everything on his plate simply because I made it-- not because they were good (I thought they were good). I have filed that information away for the future (oh, and for this morning when I snuck two spoonfuls into his canned soup that he takes with him to work. I figure it will only make it better, right?). I know-- a bit evil. But I only have his best health in mind (so I keep telling myself. It has nothing to do with the two tuperware-fulls of left over lentils from dinner the other night...).

Salmon with French Green Lentils

Another (delicious) and SUPER easy Barefoot Contessa recipe, this time from Barefoot in Paris. (One of my favorite BC books; also contains her cauliflower gratin recipe which literally makes MRN swoon). Are you thinking, "... lentils and salmon are French?" I know I did. But apparently, it's very French-- particularly the lentils, which I learned about on a trip to Paris earlier this year (that was as much a culinary delight as you would expect). These peppery little treats are smaller than their lentil cousins, and are the finest but most expensive of the lentil family. They are also the meatiest, richest tasting and remain quite firm after cooking making them excellent for salads (so say the experts). Also known as Puy lentils (because they were originally grown in the soils of Puy, France), green lentils are popular ingredients in French rustic cooking. I've had them as part of a hearty lunch, served with pork; though I much prefer this version with salmon. Leave it to Ina.

I've included Ina's recipe for the lentils as is, below-- but this makes far more than 4 servings, so my recommendation would be to cut it in half (as it is, we'll be lucky to get through the rest of the lentils this week). Next time I'd also omit (or at least reduce) the red wine vinegar because it gave it a bit of a sweeter undertone which I didn't love. For the salmon I didn't follow Ina's recipe (gasp!) because it seemed like too much faffing about for me (as the English say)-- heating pans for specified amounts of time and then searing and turning. Instead I just simply rubbed the salmon with olive oil, generously salted and peppered and then roasted, skin side down, on a aluminum foil covered roasting pan at 400 F (about 200 C) for 10 minutes. You don't get that lovely sear that Ina gets, but it's still delicious.

I'd say this recipe was a "good"-- I loved it (minus the red wine vinegar) but MRN only liked the salmon and not the lentils (but might I add, he ATE all the lentils on his plate, and I didn't skimp). We may want to chalk it up to his not liking veggies generally (and the fact that I tend to add a lot more than recipes call for and hide it in his food... sue me. I'm trying to keep him healthy so he lives a long, long time). But since he wasn't jumping up and down and ultimately he's my guinea pig, sadly I can't give it two thumbs up. Thumb and a half?

Ingredients

• 1/2 pound French green lentils such as du Puy
• 1/4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 11/2 cups chopped celery (4 stalks)
• 11/2 cups chopped carrots (3 carrots)
• 11/2 cups Homemade Chicken Stock or good canned broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

For lentils:
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, lentils and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste. Preheat the oven to 450 degrees.

For salmon (this is where I digress-- for Ina's actual recipe, click here):
Rub with good olive oil and salt and pepper generously. Place in oven for 10 minutes-- I have a fan assisted oven, so this is the perfect amount of time; but if you have a standard oven, may want to check to make sure it's cooked. Should be just cooked through, not pink; Although if not serving right away remove from oven and cover with aluminum foil. It will continue roast out of the oven to the perfect temp).

To plate:
Gently run spatula under salmon, just between skin and bottom of fish, to separate fish from skin (after all- you don't want to serve guests something inedible that will make their lovely plate of food unsightly!). Place fish on plates and spoon lentils on either side (or as I did, spoon lentils first and place fish on top). Garnish with a sprig of fresh thyme.