Local and Seasonal Recipes, Menus and More
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INGREDIENTS Zest and juice of 1 Meyer lemon 1 Tablespoon Dijon mustard 1 cup chopped fresh herbs (parsley, dill, chervil or a combination) 1/3 cup Meyer Lemon Infused Olive Oil salt and freshly ground pepper to taste 3 cups brown or green cooked lentils 1 cup finely chopped cucumber 1 large tomato, seeded and finely chopped 1 sweet pepper, cored and diced 1/2 cup red onion or green onions, finely chopped 6 ounces feta, chopped or crumbled DIRECTIONS In a large mixing bowl, combine lemon zest and juice, mustard, and chopped fresh herbs. Mix thoroughly. Use a large fork or whisk to beat in infused olive oil a little at a time. Taste and adjust seasoning to taste. Add cooked lentils and chopped vegetables, stirring gently to combine without smashing lentils. Just before serving, stir again to distribute dressing. Add feta at the last minute, mixing lightly to keep feta in distinct chunks. Serve at room temperature or chilled. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
