Lentil and Orange Salad

I  mentioned this salad in a post I wrote a few months back about a super Sicilian-styled lunch chez Stefania Barzini.  I asked her subsequently for the recipe and tried it out.  It wasn’t quite as good as what we ate at her house but still, good enough to want to repeat, which is always comforting.   I think it was the quality of the lentils I used that was the ‘problem’.  For this recipe, the smaller and longer-to-cook lentil, the better: it will retain its shape suitable for a salad.  Silly me, I should have used the famous lentils from the area of Castelluccio in Umbria, which are nearly always what I do use.  Anway, enough with the mortification and on with the recipe.

INGREDIENTS: lentils, olive oil, a few shallots, 1 clove of garlic, 2 oranges and 2 lemons (like the Bells of Saint Clement’s) plus another half lemon for the  final touch, fresh mint leaves and, if you like, and I do indeed like, a few chilli flakes

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Stew some shallots and 1 clove of garlic with some olive oil in a deep saucepan, until softened.  Over a low heat.

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Add the lentils.IMG_3239Cut one of the oranges and the two lemons in half and place them over the lentils as shown in the photo.

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Pour enough water to cover the lentils and turn the heat on.  Sprinkle some salt too.

IMG_3241I can’t remember how long I cooked the lentils – but basically we are cooking them until they are done!

IMG_3247Once cooked, drain the lentils, remove the citrus fruits and wait for the lentils to cool.  Transfer into a salad bowl, season with plenty of olive oil and salt, and then add the juice of half a lemon (or more if you prefer).  Taste, see if more olive oil is required – cooked lentils are guzzlers for oil.

IMG_3253I did not take a final photo of this dish – the photo you see here is just before I poured more olive oil  to anoint the salad.  As you can see, I  had peeled the other orange and cut it into slices, as well as adding fresh mint leaves.  I did not add chilli flakes to the salad bowl (fresh chilli would be even better) because not everyone likes the heat – I sprinkled some over my own helping naturally!  Very simple ingredients for a very tasty salad.

Braised Lettuce as a Side Dish

About five years ago, I wrote a post about a salad soup (https://myhomefoodthatsamore.wordpress.com/2012/02/29/soup-series-salad-soup/) which is just the sort of thing one craves when the temperatures are cold or gloomy.   At the time, I was very surprised to come across the inclusion of salad(s) in a soup but now of course I think it’s ‘normal’.  It’s also very easy to make which never hurts.

A few months ago, I found out that salad can also be cooked and served as a side dish.  I’ll say straight away that though this might not be something I shall be clamouring for any time in the near future (especially now that Summer is about to explode), it did taste perfectly nice.  I think it would make an excellent go-to recipe for when we are tormented by the sight of unused, somewhat sad-looking salad languoring in our fridges. Bonus: we enjoy a nice side dish AND get to feel virtuous because we ‘dispose’ of the salad in a fitting manner, avoiding food waste.

The lettuce needs to be simmered in salted water for about three to four minutes, then drained and rinsed under running cold water.  Squeeze gently so as to remove as much water as possible.  Use some olive oil, butter and anchovy fillets as a sauce with which to coat and sauté the salad for a few minutes and then season with salt and pepper.  The anchovy melts in the  butter and olive oil and so leaves no strong aftertaste.

1Arguably, mine was not at all a sad looking salad.  It was lovely and fresh.

5678Do sprinkle some salt over the salad … and white pepper might be nice too.

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Maybe add a few olives? capers even? Grated cheese? Raisins? Pine nuts?