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Farmer's Market Turkey and Lentil Salad

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Farmer's Market Turkey and Lentil Salad
Bon Appetit August 1987

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1 cup lentils
4 cups water
2 large garlic cloves
1 medium shallot
4 sun-dried tomatoes, packed
in oil, patted dry
1/4 cup olive oil
2 1/2 tablespoons Sherry wine vinegar
2 1/2 tablespoons fresh orange juice
1 tablespoon water
1 tablespoon fresh thyme
1/2 teaspoon salt
2 large tomatoes, seeded and
cut into 6 pieces each
1 medium red bell pepper
6 ounces cooked turkey breast,
cut into chunks
4 cups broccoli florets, steamed
1 cup fresh basil leaves, cut julienne
1/2 cup cooked fresh corn kernels
1 head romaine lettuce, in 1/3-inch strips
Fresh basil leaves

Bring lentils and 4 cups water to a boil in medium saucepan. Reduce heat, cover and simmer until just tender, about 30 minutes. Drain well. Transfer lentils to medium bowl.
Using steel knife of food processor, with machine running, drop garlic and shallot through feed tube and mince. Add sun-dried tomatoes, oil, vinegar, orange juice, 1 tablespoon water, thyme and salt and mix until smooth,
about 2 minutes. Add half of dressing to lentils; toss gently. Add fresh
tomatoes to remaining dressing in work bowl and chop coarsely using
about 6 on/off turns. Leave dressing in work bowl.
Cut bell pepper lengthwise into 4 pieces; discard core and seeds. Cut each
piece in half lengthwise. Using medium slicer, stand pepper pieces in feed
tube, packing tightly. Slice bell pepper using light pressure. Transfer con-
tents of work bowl to large bowl. Mix in turkey, broccoli, basil julienne
and corn. Arrange lettuce on plates. Spoon 1/2 cup lentils in center of
each. Top each with turkey salad. Garnish with basil leaves.

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