| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Canadian |
Salads, Appetizers, Picnics |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Lentils (14 oz.) drained and rinsed |
| 2 |
c |
Grated carrots |
| 1 |
|
Tomato, seeded and finely diced |
| 1/4 |
c |
Chopped black olives |
| 2 |
|
Green onions, chopped |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Chopped fresh thyme (or 1/2 tsp. dried) |
| 1 |
tb |
Capers |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Grainy mustard |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Anchovy fillets, mashed (or 1 tsp. anchovy paste) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Hard-cooked egg |
INSTRUCTIONS
DRESSING
DRESSING: In large bowl, whisk together vinegar, mustard, garlic,
anchovies, salt and pepper. Rub egg through sieve; stir into dressing.
Combine lentils, carrots, tomato, olives, onions, parsley, thyme an
capers; add to dressing and toss to coat. (Make ahead: Spoon into
container with tight-fitting lid and refrigerate for up to 1 day.)
Makes 4 servings. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living Meals in Minutes
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May
25, 1999
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