I wanted to bring something different to our friend’s bbq – which would probably the last bbq for the season. I had lentils in the pantry and thought to use them up this way. I searched for something unique and came across a recipe from Giada De Laurentiis.
Saute 1 onion and 1/2 cup green pepper until soft. Add 1 pound of lentils (usually one bag) and coat in oil. Add 2 cups vegetable broth and simmer until the lentils are done but still have a bite to them.
Meanwhile, slice 2 cups of red grapes in half…
Here, I quartered one cucumber and de-seeded it as shown. Then I sliced across the width of the cucumber.
Zest two lemons to release essential oils in the fruit….(be careful not to get the white part, also called the “pith” – which is bitter)
Toast 1 cup hazelnuts in a dry pan – (also called “filberts”)
Squeeze two lemons
( I like to roll them around
to get the juices flowing and then into a small mesh strainer so it catches the seeds)
Finish the vinaigrette by adding salt and pepper to taste and drizzling about 1/2 cup of extra virgin olive oil until well combined.
Mix all ingredients together and let sit for about 30 minutes.
I will say that this recipe was definitely different. if I were to make it again though, I would probably change a few things. The best part of this salad was the crunch factor!
This bbq was bittersweet for me because it signified the end of summer. While, I am ready for the heat to go, I will miss the fresh taste of tomatoes, corn and other summer produce. I do however, look forward to chilly nights and foods that Autumn brings!