{"id":6087,"date":"2012-03-10T06:51:27","date_gmt":"2012-03-10T14:51:27","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=6087"},"modified":"2012-04-02T11:47:11","modified_gmt":"2012-04-02T18:47:11","slug":"it-is-just-the-way-i-see-things-baby-spring-vegetable-and-puy-lentil-salad","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/it-is-just-the-way-i-see-things-baby-spring-vegetable-and-puy-lentil-salad","title":{"rendered":"It is just the way I see things; baby spring vegetable and Puy lentil salad"},"content":{"rendered":"

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It is just the way I see things;<\/strong> baby spring vegetable
\n<\/strong>and Puy lentil salad<\/strong><\/p>\n

Spring is my favorite season. Budding bulbs and blossoming trees bring a sense of renewal and the promise of a fresh start. Returning to my apartment from my baguette run, I was filled with anticipation. Partly, because I could not wait to slather apricot jam on this airy piece of crispy goodness I clutched in my hand, but also because the morning air was filled with the smell of narcissus, daffodils, and hyacinths. The corner florist had opened their doors. Spring has sprung and the evidence was artfully presented in round baskets for shoppers to take home and bring a little bit of spring indoors (even if the radiators were still turned on). I stopped and as I looked at the displays this week\u2019s simple pleasure<\/span><\/em> was born: baby spring vegetable and Puy lentil salad.<\/span><\/span><\/p>\n

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Most people look at a basket of spring flowers and see flowers. Not me. I see food. While I can acknowledge things for what they are, I primarily always see them for what they can be. For me, when I looked at these baskets I thought of bulbs of beets, turnips and radishes. I saw a bounty of young, tender spring vegetables planted in earthy, rich Puy lentils. Admittedly, I have an unbridled love affair with the preparation of food, but that  is just the way I see things.<\/span><\/p>\n

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Puy lentils (lentilles du Puy<\/em><\/span>) are the perfect \u201csoil\u201d for our plated spring vegetable garden. Puy lentils ( from le Puy-en-Velay in South Central France) are dark green with a hint of blue and brown marbling. They grow in rich volcanic soil, making the analogy even more apt and their taste is so unique the lentils have AOC<\/span> status. Lentils are full of amino acids, fiber, iron, and protein (perfect for those meatless Fridays during Lent). Puy lentils do not become mushy when cooked and they do not have to be rehydrated (soaked or rapidly boiled). This lentil salad should be served cool (or room temperature), so after you dress the lentils, refrigerate them for a few hours before consumption. Make sure to adjust the seasoning as the flavor profile will change when the lentils are cold (and after the dressing has been absorbed).                                                                                                                                                      <\/span><\/p>\n

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With respect to the vegetables, you can use a variety of vegetables. However, take advantage of the sweet, young vegetables that are available right now: turnips, radishes, carrots, onions, and beets, all in a variety of colors. The key is to use vegetables that are small (for scale and for their sweet flavor) and that have a substantive texture (i.e., a beet or turnip as opposed to a cucumber or zucchini with a high moisture content).<\/span><\/p>\n

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This salad can be made in advance and stored in an airtight container in the refrigerator for a few days, making it perfect not only for quick meals, but a healthy on-hand snack.  It can be served as a first course or a side dish as lentils pair well with a variety of meats as well as fish. <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

LM<\/span><\/strong><\/span><\/p>\n

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\"\"<\/a><\/strong><\/span><\/p>\n

baby spring vegetable and Puy lentil salad <\/strong><\/span><\/p>\n

serves 4-6<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

lentils<\/span><\/span><\/p>\n

2 teaspoons olive oil<\/span>
\n\u00bd pound (8 ounces) lentilles du Puy<\/em><\/span>
\n1 tablespoon finely minced garlic<\/span>
\n\u00bc cup finely minced leek<\/span>
\n\u00bc cup dry red wine<\/span>
\n1 fresh bay leaf<\/span>
\n2 \u00bc cups chicken (or vegetable) stock<\/span>
\n1 teaspoon sel de Gu\u00e9rande (or sea salt)<\/span><\/p>\n

vegetables<\/span><\/span><\/p>\n

1 bunch baby orange carrots<\/span>
\n1 bunch baby red carrots,<\/span>
\n3 small golden beets<\/span>
\n3 small red beets<\/span>
\n3 small candy beets<\/span>
\n5-6 small asparagus spears<\/span>
\n3 small Tokyo turnips<\/span>
\n3 small spring onions<\/span><\/p>\n

dressing<\/span><\/span><\/p>\n

1 teaspoon red wine vinegar<\/span>
\npinch of ground cumin<\/span>
\n2 tablespoons quality olive oil<\/span>
\n1 teaspoon minced fresh coriander<\/span>
\n1 teaspoon minced fresh Italian parsley<\/span>
\nsel de Gu\u00e9rande (or sea salt), to taste<\/span>
\nfreshly ground black pepper, to taste<\/span><\/p>\n

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how to:<\/span><\/span><\/p>\n

vegetables<\/span><\/span><\/p>\n