Saturday, June 14, 2008
French Lentil Salad with Roasted Garlic Lavender Vinaigrette
The smell of salt water minges with the scent of the freshly cut lavender decorating the table. I went in and out of attempting to eavesdrop on the French being spoken at the tables beside me, but resigned myself to savory my wine. Earlier today, I ate three slices of carmelized onion pizza; proof that Italy doesn't stop at the border (or that the French originated pizza)
Have you clicked over to check my profile yet? Yes, I am in Ohio, but this afternoon I was exhausted from a morning of arts hijinks. I came home to eat and relax. I wanted something satisfying yet elevated. We had wandered through the garden on the way in and somehow I decided to try to cook with our lavender. Certain herbs verge on the medicinal for my tastebuds, chiefly rosemary and lavender, but it really looked good to me. The result was surprisingly good and not overly floral.
I am also sending this on to No Croutons Required run by Lisa's Kitchen and Tinned Tomatoes. The theme this month is legume salads.
French Lentil Salad with Roasted Garlic Lavendar Vinaigrette
In a grill pan or in the oven, roast 4 cloves of garlic until softened.
Boil 2 cups French Lentils
While the lentils are boiling, grill:
5 pieces of asparagus
1 head of radicchio
grilled vegetables (though reserve the outer leaves of the radicchio as a serving vessel if desired)
4 small french radishes
1 small carrot
4-5 cherry tomatoes
small handful of parsley
Create the vinaigrette. Mash the roasted garlic. Add:
a pinch of kosher salt
1/2 t honey mustard
3-4 T cider vinegar
1-2 leaves lavender
Whisk in olive oil until a suspension is created.
Drain lentils, add to vinaigrette, toss in diced veg, add a handful of buccatini, and 1-2 fresh lavender flower roughly chopped. Add course sea salt or fleur de sel.
Labels: Vegetarian recipe