Hi Dotty,
I guess Cotechino is out of the question :D
Here are a couple of salad recipes that my family has enjoyed.
Patricia
Lentil Feta Walnut Salad
An easy recipe for a delicious and protein-packed salad.
Yield 4-6 servings
Time 45 minutes
Ingredients
o 2 c lentils
o several c water
o 2 bay leaves
o 2 T cooking oil
o 6 shallots OR 8 green onions, chopped
o 1 clove garlic, minced
o 1½ t salt
o ½ c walnuts, chopped
o ¼ c + 1 T red wine vinegar
o 1 t Dijon mustard
o 1 t pepper
o ¼ c olive oil
o 4 oz feta or goat cheese, crumbled
Directions Wash the lentils, then place in pot with bay leaves and enough water to cover by two inches.
Bring to a boil, lower heat, and simmer, stirring occasionally, until tender but not mushy, about 20 minutes. Drain and discard bay leaves. Let cool for a few minutes.
Meanwhile, heat cooking oil, add shallots or onions, garlic, and 1 t salt, and sauté for 10-15 minutes, until lightly colored. Add ¼ c red wine vinegar and cook another 3 minutes, then remove from heat.
Meanwhile, toast the walnuts in a 325° oven for 5 minutes or a frying pan over medium heat, until golden.
Whisk together remaining T vinegar, ½ t salt, mustard, pepper, and olive oil.
Combine lentils, shallots, walnuts, and dressing in the medium bowl, then gently stir in cheese. Serve warm or at room temperature.
Lentil Salad
Like all beans and legumes, lentils are an excellent source of protein. Unlike the others, lentils do not need to be soaked before cooking. For an easy, healthy, quick meal, try this lentil salad recipe with onions and rosemary.
Yield 4-6 servings
Time 1 hour
Tools •large sauce pan with lid
• colander
• large bowl
• wooden spoon
Ingredients
½ pound lentils, washed
o several c water
o 1 T salt
o 1 clove garlic, peeled
o ½ c green or sweet red onions, chopped
o ¼ c fresh rosemary, chopped
o black pepper
o 2 T olive oil
o 1 T wine vinegar
Directions: Combine water, salt, lentils, and whole garlic clove in sauce pan, using enough water to cover by several inches.
Bring to a boil, lower heat, and simmer, stirring occasionally, until tender, 30-40 minutes. Drain and discard garlic. Let cool for a few minutes.
Stir in onions, rosemary, and pepper, then toss with oil and vinegar. Taste, adjust seasonings, and serve.
Notes This lentil salad is lovely served in a shallow glass bowl and decorated with a few branches of fresh rosemary.