Vinaigre
Naylor Faulkner
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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"Part of the secret of success in life is to eat what you like
and let the food fight it out inside."
~ Mark Twain

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Tuesday, December 31, 2002

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Olive Oil and Vinegar
Melissa Sweet
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Lentils Vinaigrette
Gourmet Archives

1/2 pound lentils
2 1/4 cups minced Spanish onions
3/4 cup red wine vinegar
1/2 cup vegetable oil [we use extra-virgin olive oil]
1/4 cup white wine
1/4 cup sugar
1/4 cup chopped fresh parsley leaves
3 tablespoons fresh oregano or 1 tablespoon dried
2 tablespoons dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/4 teaspoon Tabasco
Salt and pepper to taste

In a saucepan cook the lentils, rinsed and picked over, in boiling water to cover for 30 minutes, or until they are tender, and drain them. In a ceramic or glass bowl, combine the lentils, onions, vinegar, oil, white wine, sugar, parsley, oregano, dry mustard, Worcestershire sauce, minced garlic, Tabasco, salt and pepper. Chill the mixture, covered, for 2 hours. Serve the lentil mixture as an hors d'oeuvre. Makes about 5 cups.
 

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