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Green Lentil, Leek and Endive Salad

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by
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Ingredients: 

1 cup green lentils
3 cups water
3 tbs extra-virgin olive oil
1 leek (white and pale green parts only), halved lengthwise, rinsed, and thinly sliced
1 garlic clove, minced
1 large head Belgian endive (or two small), root trimmed off and leaves sliced
1 tbs snipped fresh chives
2 tbs heavy cream
1 tbs white wine vinegar
Salt and pepper to taste


Rinse, drain and pick through the lentils to discard any debris.

Place the lentils in a large saucepan with the water and bring to a boil.  Reduce the heat and simmer, partially covered, until the lentils are tender but still firm, about 15 minutes.  Drain, rinse with cool water, and drain again.  Transfer the lentils to a serving bowl.

Heat 1 tbs of the olive oil in a small saucepan over medium heat.  Add the leeks and cook, stirring, until they are slightly wilted but still have some crunch, about 2 minutes.  Add the garlic and cook, stirring, about 30 seconds more.  

Add the leeks and garlic to the bowl with the lentils, along with the sliced endive and chives.

In a small bowl, whisk together the remaining 2 tablespoons olive oil, the heavy cream, vinegar, and salt and pepper.  Add this dressing to the lentils.  Toss to combine.

 

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