Lentil Salad with curry vinaigrette

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Lentil Salad with Curry Vinaigrette (Ubert)

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<RcpE name= " Lentil Salad with Curry Vinaigrette (Ubert) " author= " Scott Ubert,

Chef, Blackhawk Lodge, Chicago " >

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* Exported from MasterCook *

 

Lentil Salad with Curry Vinaigrette (Ubert)

 

Recipe By :Scott Ubert, Chef, Blackhawk Lodge, Chicago

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried red lentils

1/2 ounce dried yellow lentils

1/2 ounce dried green lentils

frisee lettuce -- as needed

julienned tomato -- as needed

1 tablespoon brunoise carrots -- (1/8-in dice) blanch

1 tablespoon Thai yellow curry paste

1 tablespoon cider vinegar

2 tablespoons vegetable oil

1 teaspoon chopped shallots

1/2 teaspoon dry mustard

1/2 teaspoon lemon juice

salt and black pepper -- to taste

 

Cook lentils separately in water to cover to desired doneness. Drain.

 

Toss lentils with frisee and tomatoes.

 

Whisk curry paste, vinegar, oil, shallots, mustard and lemon juice together.

Season to taste with salt and pepper.

 

Toss cooked lentils with vinaigrette.

 

Source:

" Chef (magazine), February 1999 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 481 Calories; 36g Fat (65.6% calories

from fat); 13g Protein; 29g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol;

454mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0

Fruit; 7 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 903920 903920 903920 0 5296 20023 26625 0 0 0 0 0 0

 

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Salads

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<IngR name= " dried red lentils " unit= " ounce " qty= " 1/2 " >

<INtI>

903920

</INtI>

</IngR>

<IngR name= " dried yellow lentils " unit= " ounce " qty= " 1/2 " >

<INtI>

903920

</INtI>

</IngR>

<IngR name= " dried green lentils " unit= " ounce " qty= " 1/2 " >

<INtI>

903920

</INtI>

</IngR>

<IngR name= " frisee lettuce " >

<IPrp>

as needed

</IPrp>

</IngR>

<IngR name= " julienned tomato " >

<IPrp>

as needed

</IPrp>

<INtI>

5296

</INtI>

</IngR>

<IngR name= " brunoise carrots " unit= " tablespoon " qty= " 1 " >

<IPrp>

(1/8-in dice) blanched

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<INtI>

20023

</INtI>

</IngR>

<IngR name= " Thai yellow curry paste " unit= " tablespoon " qty= " 1 " >

<INtI>

26625

</INtI>

</IngR>

<IngR name= " cider vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped shallots " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " dry mustard " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " lemon juice " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt and black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Cook lentils separately in water to cover to desired doneness. Drain.

</DirT>

<DirT>

Toss lentils with frisee and tomatoes.

</DirT>

<DirT>

Whisk curry paste, vinegar, oil, shallots, mustard and lemon juice together.

Season to taste with salt and pepper.

</DirT>

<DirT>

Toss cooked lentils with vinaigrette.

</DirT>

</DirS>

<Srce>

Chef (magazine), February 1999

</Srce>

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