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Receta Lentil Salad With Balsamic Vinaigrette
by Global Cookbook

Lentil Salad With Balsamic Vinaigrette
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Ingredientes

  • 1 x one-inch-thick slice red onion plus
  • 1 c. minced red onion
  • 3 x fresh parsley sprigs plus
  • 1/2 c. minced fresh parsley
  • 2 x garlic cloves chopped
  • 1 c. dry brown lentils
  • 2 Tbsp. extra virgin olive oil
  • 3 Tbsp. balsamic vinegar
  • 2 tsp Dijon mustard Salt to taste Freshly-grnd black pepper to taste
  • 8 x radicchio leaves

Direcciones

  1. Bring medium saucepan of water to boil. Add in onion slice, 3 parsley sprigs and 1 chopped garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered till lentils are just tender, about 20 min. Drain. Throw away onion and parsley.
  2. Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat till just hot (don't boil).
  3. Place hot lentils in bowl. Add in minced onion, minced parsley and hot vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into radicchio leaves; place 2 leaves on each of 4 plates. Serve hot or possibly at room temperature.
  4. This recipe yields 4 servings.