Radish Sprout And Lentil Salad
|Dried lentil||1 Cup (16 tbs)|
|Water||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm)|
|Radish sprouts||1 Cup (16 tbs)|
|Chopped watercress||1⁄2 Cup (8 tbs)|
|Freshly squeezed orange juice||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
Rinse, drain, and set aside the lentils.
Put the water and shallot in a saucepan over medium heat and bring to a boil.
Add the garlic, bay leaf, and lentils.
Reduce the heat and simmer for 15 minutes, uncovered.
Do not overcook; the lentils should have a crunch.
Drain the lentils, discarding the shallot, garlic, and bay leaf.
For the dressing, combine the ingredients in a small bowl and whisk to blend.
Mix the lentils, sprouts, and watercress in a salad bowl.
Add the dressing and toss to combine.
Cover and refrigerate the salad for 2 to 3 hours before serving.