https://www.copymethat.com/r/lz71mg67an/pierre-franey-lentil-salad/
146457788
arew4h7
lz71mg67an
2024-11-01 01:07:16
pierre franey Lentil Salad
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Rating. 5
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette,
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column. A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette,
Ingredients
- subheading: FOR THE LENTIL SALAD:
- 8 cups water
- 1 pound dried lentils
- 1 cup finely diced carrots
- 1 bay leaf
- 3 sprigs fresh thyme, or 1 teaspoon dried
- Salt to taste
- 1 tablespoon Dijon-style mustard
- ¾ cup vegetable oil
- ¼ cup red-wine vinegar
- 1 cup finely chopped onions
- 4 tablespoons chopped fresh tarragon or parsley
- Freshly ground pepper to taste
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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