OLDEN LENTIL SALAD
Serves 4
ARTICHOKES
4 large artichokes, all leaves removed 1 onion, peeled and roughly chopped
and choke scraped off, evenly pared, 1 carrot, peeled and roughly chopped
leaving a thin portion of the inner stem 2 stalks celery, cleaned and roughly
Juice of3 lemons chopped
'A cup olive oil 1 head garlic, cut in half crosswise
2 bay leaves
LENTILS
2 cups lentils (preferably small French 1 carrot, peeled and finely diced
ones) 1 Spanish onion, peeled and finely diced
1 teaspoon sea salt 1 stalk celery, cleaned and finely diced
12 basil leaves 2 yellow bell peppers, stems and seeds
12 Italian parsley leaves removed, cut into medium-large dice
10 cloves garlic
1 cup extra virgin olive oil Fresh tarragon leaves, for garnish
1 cup safflower oil or other salad oil Freshly grated Parmesan cheese
% cup tarragon vinegar Cracked black pepper
% cup tomato concasse
1. Clean and pare the artichokes, add all the lemon juice, and toss in a bowl. (The lemon juice discourages discoloration while contributing flavor.)
2. Heat a saucepan just large enough to hold the artichokes. Add the olive oil and then add the onion, carrot, celery, and garlic. Cook a few minutes. Add the bay leaves and place the artichoke hearts on the bed of vegetables. Add enough water to cover them.
3. Cover the pot and steam gently until the artichokes are just tender, 15 to 20 minutes. Remove from heat and chill artichoke hearts. Discard broth and vegetables.
4. Wash the lentils in cold water and rinse. Put them in a saucepan and just cover with water. Add the salt.
5. Make a bouquet garni by tying the basil, parsley, and garlic cloves in cheesecloth and add them to the lentils. Bring lentils to a boil and then reduce them to a simmer.
6. After 10 minutes add the diced carrot, onion, and celery and cook 5 minutes. Now add the diced yellow peppers and cook about 10 more minutes. There should be almost no water left in the pan; if there is some, drain it off. Pour the lentils onto a large platter to cool.
7. Prepare a vinaigrette by combining the olive and safflower oils and the tarragon vinegar. Place the cooled lentils in a bowl and stir in enough of the vinaigrette to coat them lightly.
8. Spoon lentils evenly on 4 plates. Place an artichoke heart in the center of each plate. Surround the artichokes with the tomato concasse and spoon some of the remaining vinaigrette over the artichokes. Garnish with fresh tarragon leaves.
9. Serve with freshly grated Parmesan cheese and cracked black pepper.
VJUBMEAT, MANGO, AND AVOCADO with Olive Oil and Lime Vinaigrette
Serves 6
VINAIGRETTE
% cup lime juice % cup extra virgin olive oil Cracked black pepper to taste
1 large mango, peeled and cubed into
medium chunks, chilled 1 avocado, peeled, seeded, and cubed
into medium chunks, chilled
4 small handfuls of mixed fresh lettuces, washed, spun dry, and kept cold
1 pound lump crabmeat, picked over and cleaned, then chilled
1. Mix the vinaigrette ingredients and chill until ready to assemble the salad.
2. Combine the mango and avocado in one bowl. Ladle on enough of the vinaigrette to coat and delicately mix them together; be careful not to mash the avocado.
3. Ladle enough of the remaining vinaigrette over the lettuces to coat them lightly. Toss.
4. Arrange the lettuces casually on plates. Mound the avocado and mango combination over the lettuces. Shred the crabmeat by tearing it with your fingers and strew it over the avocado and mango. Serve cold.