Pasadena personal chef service, Om Chef posts food news, research, recipes, resources and experts on how, why and what to eat for ultimate taste, optimum health and environmental sustainability
Wednesday, November 25, 2009
Om Carrot, Pink Lentil, and Pistachio, Mint Salad
Pink lentils have a delicate flavor, and cook in 5-7 minutes, as opposed to the stronger flavored, longer cooking (40ish minutes) green lentils. Do not boil pink lentils, a medium simmer, and not overcooking preserves the shape. While the lentils cook shred carrots, Eastern purple, and yellow carrot mixed with the the traditional, Western orange carrots are fab in this salad, chop plenty of fresh mint, or basil as shown, or combine cilantro and mint,allow lentils to cool, add pistachios, chopped mint, combine with carrots, and toss with vinaigrette...enjoy!
this is also the beginning of an excellent veggie burger
Citrus vinaigrette: equal parts citrus juice, orange in particular, Extra virgin olive oil, and fresh mint, or basil, minced fresh ginger.