| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Harned 1994, Herb/spice, Poultry, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils, rinsed picked over |
| 2 |
c |
Chicken stock or broth or |
|
|
water |
| 1/4 |
c |
Fresh tarragon or |
| 1 |
t |
Dried tarragon |
| 11 |
oz |
Smoked turkey breast |
|
|
in 1/2" cubes 2 cups |
| 1/4 |
c |
Red onion, minced |
| 1/2 |
c |
Celery, minced |
| 2 |
T |
Fresh parsley, minced |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Plain yogurt |
| 2 |
t |
Dijon mustard |
| 1 |
T |
Freshly squeezed lemon juice |
| 1 |
|
Garlic clove, peeled minced |
|
|
Salt & pepper, to taste |
INSTRUCTIONS
Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20 minutes.
Drain the lentils, transfer to a large bowl, and cool to room
temperature. Mince tarragon leaves and add them, with the turkey
breast, red onion, celery and parsley to the cooked lentils. Mix
gently. Whisk the remaining ingredients together in a small bowl; add
to the lentil mixture. Mix gently but thoroughly. If desired, chill
before serving. Loomis writes: "This recipe is another treasure from
Li Ochs of Eureka Farm in eastern Washington. It's a big, hearty
salad, full of fresh herbs. And with its yogurt-based dressing it
manages to be light and sprightly, too." From Li Ochs/Eureka Farm/WA
in Farm House Cookbook by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pp. 285-286. ISBN 0-89480-772-2.
Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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