21 August 2013

lentilles du puy. french lentil herb salad.

21 August 2013

Nobody Knows This Little Rose 
Nobody knows this little Rose --
It might a pilgrim be
Did I not take it from the ways
And lift it up to thee.
Only a Bee will miss it --
Only a Butterfly,
Hastening from far journey --
On its breast to lie --
Only a Bird will wonder --
Only a Breeze will sigh --
Ah Little Rose -- how easy
For such as thee to die! 
-Emily Dickinson
The beauty of a rose. A flower that has metaphorically represented  love, innocence, life, & even death by so many prolific writers over history. You may imagine how easy it was for this single rose to captivate my attention. There all alone in its tangle of thorns, in full bloom, it beckoned me to capture the fleeting moment of its life. Much like Dickinson's metaphor for our own mortality, this rose's life is only known by the few that care for it, need it, & will truly miss it when it's petals fall to the ground. What a beautiful thought looking at this single bloom, its deep crimson petals opened up to the quickening summer sun.

french lentil herb salad.
serves 4
Adapted from Roost
This French lentil & herb salad is a beautiful, filling summer meal & is perfect on its own or along side grilled fish or a fried egg. Enjoy!

1 1/4 cup lentilles du puy (green French lentils), soaked overnight, drained, picked through for little pebbles, & rinsed
2 cups vegetable broth
1/4 cup tarragon, roughly chopped
1/4 cup parsley, roughly chopped
1 TBL thyme leaves
6 radishes, thinly sliced
1 large shallot, chopped
juice of 1 lemon
1TBL apple cider vinegar
extra-virgin olive oil
sea salt & cracked pepper to taste
  1. Place the soaked lentils & vegetable stock in a pot and bring to a boil. Lower temp and simmer for 45 minutes or until lentils are cooked yet still firm, you do not want to overcook and have mushy lentils!
  2. Drain any remaining liquid. Allow to cool and toss with radishes, shallots, herbs, lemon juice, olive oil, vinegar, salt & pepper. Adjust seasonings to taste. You can store in the refrigerator until you are ready to eat.
happy eatings & cheers!

No comments: