Lentil Salad with Carrot Greens
Friday, July 29th, 2011 08:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chanaleh
[OMG, I can post! Stupid Russian DDoS attacks.]
I invented this a few weeks ago as a use for the greens from the carrots that my favorite foodie had picked up at the farmers' market -- it seemed a shame to throw them out. Carrot greens, as it turns out, have a fairly strong peppery taste and are better used as a flavoring herb than as a vegetable in their own right (think parsley rather than kale); in fact, they also contain alkaloids to which some people have a contact allergy, so if they're new to you, you might want to do a patch test before eating them, in all seriousness. But assuming your system will tolerate them, they're considered perfectly edible.
Lentil Salad with Carrot Greens
1lb lentils
about 1/2 bunch carrot greens
1 small to medium onion (depending on how you feel about raw onion)
3 large or several small carrots
5-6 radishes
Dressing:
~2 tsp salt
~1T zaatar (mine, that I got in Israel, is a blend with sesame seeds in the mix)
~1 tsp cumin
~1 tsp coriander
Ground black pepper to taste
1/2 c olive oil
1/2 c cider vinegar
1/4 c lemon juice
Simmer the lentils for 15-20 minutes (25 is right out, they get too mushy!) and drain.
Wash the carrot greens REALLY WELL in several changes of water (they're very gritty), drain and dry. De-stem like parsley (you can leave the fine bits of stem) and chop until you have about 2 cups. Chop up all the other vegetables as finely as you have patience for. Fold everything into the lentils, including the spices. Combine all the liquid dressing ingredients, pour over the salad, and fold gently to combine. Chill until ready to nom.
More actual entries (and comments) later, hooray.
I invented this a few weeks ago as a use for the greens from the carrots that my favorite foodie had picked up at the farmers' market -- it seemed a shame to throw them out. Carrot greens, as it turns out, have a fairly strong peppery taste and are better used as a flavoring herb than as a vegetable in their own right (think parsley rather than kale); in fact, they also contain alkaloids to which some people have a contact allergy, so if they're new to you, you might want to do a patch test before eating them, in all seriousness. But assuming your system will tolerate them, they're considered perfectly edible.
Lentil Salad with Carrot Greens
1lb lentils
about 1/2 bunch carrot greens
1 small to medium onion (depending on how you feel about raw onion)
3 large or several small carrots
5-6 radishes
Dressing:
~2 tsp salt
~1T zaatar (mine, that I got in Israel, is a blend with sesame seeds in the mix)
~1 tsp cumin
~1 tsp coriander
Ground black pepper to taste
1/2 c olive oil
1/2 c cider vinegar
1/4 c lemon juice
Simmer the lentils for 15-20 minutes (25 is right out, they get too mushy!) and drain.
Wash the carrot greens REALLY WELL in several changes of water (they're very gritty), drain and dry. De-stem like parsley (you can leave the fine bits of stem) and chop until you have about 2 cups. Chop up all the other vegetables as finely as you have patience for. Fold everything into the lentils, including the spices. Combine all the liquid dressing ingredients, pour over the salad, and fold gently to combine. Chill until ready to nom.
More actual entries (and comments) later, hooray.
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Date: Friday, July 29th, 2011 01:47 pm (UTC)I've been washing the carrot greens that I've gotten in the farm share, tossing them into the 'to become soup stock' bag in the freezer, along with garlic stalks, tops of some saddish onions, etc.