Recipe - Black Lentil And Kasha Salad

1 cup Black Beluga Lentils
1 lg Bay Leaf
Salt And Freshly Ground
Pepper; to taste
1 tablespoon Olive Oil
3 tablespoon Shallot Or Green Onion;
minced
One half cup Kasha
One fourth cup Slivered Almonds; toasted
blanched
1 cup Red Pepper (Roasted And
Peeled); minced
1 cup Ripe Tomato (Firm); minced ,
seeded
One half cup Fresh Sweet Corn Kernels
One half cup Diced Red Onion
Lime Vinaigrette, Recipe
Follows

GARNISH
Tender Young Savory Greens*

Add the lentils to a deep saucepan and cover with 4 cups water and the bay
leaf. Bring to a boil, reduce heat and simmer partially covered for 12 to
15 minutes or until lentils are tender but not mushy. Remove from heat,
drain and season with salt and pepper. Set aside and let cool. Discard bay
leaf.

In a saucepan, heat the olive oil and saute shallots and kasha over
moderate heat until lightly browned. Add 1 cup water or stock and bring to
a boil. Reduce heat and simmer covered 15 to 20 minutes until water has
evaporated and kasha is tender. Remove from heat and let cool.

Add lentils, kasha almonds, pepper tomato, corn and onion to a bowl and
toss gently with the lime vinaigrette. Season to taste with salt and pepper
and serve salad on a bed of tender savory greens.

11/10/96

Yield: 6 servings

LIME VINAIGRETTE:

3 tablespoons fresh lime juice 1 One half tablespoons champagne vinegar 2
teaspoons grated lime zest 1 tablespoon minced garlic 2 tablespoons chopped
cilantro and/or mint 1 teaspoon chopped, seeded Serrano chile (or to taste)
1 One half teaspoons toasted ground cumin 3 tablespoons olive oil Salt and
freshly ground pepper, to taste

Whisk all ingredients together and store covered in refrigerator up to 3
days
Recipe By : COOKING RIGHT SHOW #CR9744

Posted to MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 05:47:34 0500 (EST)

From: Bill Spalding billspa@icanect.net

NOTES : *arugula, watercress, muzuna or a combinatio