Gingered Lentil And Celery Salad

Name: Gingered Lentil And Celery Salad
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 carrot; 3 ripe tomatoes, cored, peeled, seeded and minced; 1/2 pound green lentils; 1 small white onion; 1 rib celery, minced; 1/2 red onion, minced; 1/4 teaspoon ginger, peeled and chopped fine; 1/4 cup lemon juice; 1 1/2 tablespoons soy sauce; 3 tablespoons olive oil; Salt and freshly ground pepper to taste; 1 cucumber, peeled, seeded and diced; 1 tablespoon sherry vinegar; 1/2 teaspoon Dijon-style mustard; 1 cup alfalfa sprouts; 8 sprigs parsley

Recipe from Hubert Keller

Adapted by Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 3(12)
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Ingredients

Yield:4 servings

1carrot
3ripe tomatoes, cored, peeled, seeded and minced
½pound green lentils
1small white onion
1rib celery, minced
½red onion, minced
¼teaspoon ginger, peeled and chopped fine
¼cup lemon juice
1½tablespoons soy sauce
3tablespoons olive oil
Salt and freshly ground pepper to taste
1cucumber, peeled, seeded and diced
1tablespoon sherry vinegar
½teaspoon Dijon-style mustard
1cup alfalfa sprouts
8sprigs parsley

Ingredient Substitution Guide

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Preparation

Step 1
Bring a pot of water to a boil. Peel the carrot and cut it lengthwise into 8 strips that are ⅛-inch thick and about 5 inches long. (If it is hard to get strips that long, shorter ones can be used.) Plunge the strips into boiling water for 1 minute, cool immediately under cold water, pat dry and set aside. Put the tomatoes in a fine sieve over a bowl and push them with the back of a spoon to press out excess liquid; set tomatoes aside.
Step 2
Put the lentils and the white onion in 2 quarts of cold water over medium heat and cook gently for 45 minutes. Drain, remove the onion and let the lentils cool. When cool, put lentils in a mixing bowl with the celery, red onion, ginger, lemon juice, soy and olive oil. Mix, adjust seasoning with salt and pepper, and chill.
Step 3
Put the cucumber, vinegar and mustard in a blender; season lightly with additional salt and pepper, and puree. Set aside.
Step 4
Line the inside of a round cookie cutter 2½ to 3 inches in diameter with a carrot strip. Put the cookie cutter on a serving dish and use it as a mold. Spoon in the lentils and pat firmly. Gently smooth the tomatoes on top in a thin layer. Repeat with the remaining carrot strips and lentils, placing 2 rounds on each of 4 serving plates. Spoon the cucumber vinaigrette around the cakes, garnish with sprouts and parsley, and serve.