Recipes that don't need a recipe: Tomato + lentil salad
Saturday, September 1, 2012 at 10:32PM Okay, this one barely needs a recipe if you start with some leftover lentils, as we did tonight. The lentils were prepared a day earlier with only a clove of garlic thrown in while cooking to season them. Remove the spent garlic before composing the salad. Serves 4
Hello, yellow.
2 cups cooked lentils, chilled or at room temperature
handful (about a cup once they are cut into 1" pieces) wax beans or green beans, ends snipped off
1 very large or two to three small seriously ripe tomatoes, preferably heirloom varieties
a small bunch (10-12 leaves) fresh basil, chopped
a smaller bunch of fresh oregano (optional), chopped
big handful of mixed lettuces
1 1/2 tablespoons olive oil
juice of 1/2 a lime
salt and pepper to taste
1.Put a small pot of salted water on high heat; when it boils add the beans and cook until just tender (a few minutes -- check them with a fork), drain, cool, and cut into 1" pieces
2. Roughly chop the tomato and place in a bowl over the lentils.
3. Add the beans, herbs, and lettuce and dress with olive oil and lime juice.
4. Season with salt and pepper to taste, toss gently and serve.
Allison Adato
I wish I had a photo of another dish we made tonight: BRULEED FIGS. But they were so delicious (even to my son, who claims to hate figs) that they were eaten before I could get to the camera. You seriously don't need a recipe for this, but here goes:
lots of ripe figs (I like brown turkeys), about 5 per person
olive oil
brown sugar
salt
1. Preheat broiler. Halve the figs and cut off their stems. Lay them cut side up on a plate, and brush with olive oil
2. sprinkle figs with a light dusting of brown sugar, then with a pinch of salt
3. transfer figs to broiler (I used a half-size jelly roll pan) and broil until sugar is bubbling; start checking after about 3 or 4 minutes.
4. Remove from broiler and serve warm. This would be good over ice cream, ricotta cheese, yogurt, or nothing at all.