Summer Lentil Salad
For the Dressing:
White wine vinegar
1 clove garlic, minced
2 medium tomatoes, ripe
3 tbsp olive oil
1 sprig Rosemary, minced
1/4 tsp salt
For the Salad:
3/4 cup Green Lentils
2 cobs Corn
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
1 tbsp Parsley
Bring two pots of water to a boil; add corn to the first and lentils to the second. Reduce the lentils to a simmer.
Chop your cucumber and bell peppers to the same size
Take your corn out once done (approx 7 minutes) and put in a bowl of cold water to cool. Shuck it.
Once cooked, allow the the lentils to cool. Then add lentils, corn, cucumber, bell peppers and chopped parsley to a bowl.
Chop shallots finely and combine with white wine vinegar and leave for 5 minutes to macerate
Add olive oil , garlic, and rosemary to the shallots.
Slice the top of your tomatoes, hold the grater and the tomato over the bowl and grate the tomatoes in. Do not grate the skin
Add salt in then whisk your vinaigrette
Drizzle the vinaigrette over salad.
Season to taste with salt and black pepper. Serve