Friday is Valentine’s Day.
I mention this purely so that you know that I know that Christmas is over. Apparently the white part of Christmas isn’t over, but that’s an entirely different rant.
Today’s recipe is Christmasy in two ways:
1. The colors-
2. The smell-
I mentioned here the reason vinegar smells like Christmas to me. Don’t click the link unless, like my children, you miss Christmas and demand the pandora Christmas station daily. The link is full of Christmas pics. It might make you mad.
Long story short, my mom raised Persian cats. They enjoyed “marking their territory” on the Christmas tree. My mom sprayed vinegar on the tree to keep them
and Santa away, so now whenever I smell vinegar, it reminds me of Christmas.
Since the vinaigrette is warmed, the whole house smelled like…Christmas. Or, if you are 2 or 5, the house smelled like…stinky.
I used my black caviar lentils. Love these. They held their shape so well and didn’t get mushy.
If you truly object to a Christmas themed dish in February, by all means use red onion, red bell pepper and red chard and call it a Valentine salad!
And let it be known, that right around St. Patricks Day I’ll have an awesome Valentine recipe for you! Better late than never…
Christmas Lentil Salad
1 cup lentils (I used black caviar)
1/4 cup olive oil
1/3 cup balsamic vinegar
2 tsp Dijon mustard
Handful of chopped parsley
Handful of chopped onion
Handful of chopped bell pepper
Salt and pepper to taste
Heat a medium pot of water to boiling and add 1 cup lentils. Cook 20 minutes, or until tender. Drain.
In a small saucepan, heat oil, vinegar and mustard, just to a simmer. Add dressing to lentils with remaining ingredients. Season to taste. Serve over spinach or arugula.