Working with spring harvest can feel like foreplay for summer. The ground isn’t quite warm enough to plant anything that fruits. Only the kales and overwintered plants can shake off the chill of the night and look ready for the day the next morning.
Spring salads are full of tender greens and herbs – ingredients that brighten lentil salads and make a stew feel optimistic and sunny.
It’s a small thing, to add herbs to a dish, but in the mouth the flavor and texture stand like Colossus – an ancient wonder that celebrates the victory of keeping one’s ground.
Makes: 6 small servings 4 3/4 cup servings
Keeps: 1 day
Time: 45 minutes
QUICK LINKS TO OTHER RECIPES
Carrot red lentil Salad
1 cup shredded carrots
1 cup cooked red lentils
1/4 cup Preserved lemon vinaigrette
1 tsp mustard
1/2 tsp habanero sauce
2 tsp chervil, chopped
1/2 cup sorrel, chopped
Mix the carrots, lentils, with the vinaigrette, mustard and hot sauce
Toss in the herbs & season to taste
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
Mix carrots and lentils with the vinaigrette, mustard and hot sauce
Toss in the herbs and season to taste.
Chervil can be hard to find and if that’s the case, use half as much curly parsley.
As breakfast, this salad just wants something warm on it, like a poached egg or a touch of fried tofu.
Garnish with a little pulled protein for a lunch plate.
Mix the herbs with warm lentils and serve as a side to your main course for dinner.
Wine paring with chervil and preserved lemon can be a challenge. Go for a cava or cremate d’ Alsace. Red drinkers should add a salty, oily flavor like toasted chile de árbol oil or shredded beef ribs.