Lentil Salad and Pastry

Ingredients:

     100g cooked lens
     100g of cooked pasta "small weights"
     200g cooked green beans
     2 cooked carrots, sliced
     40g pickles

For the sauce:

     1 small onion, chopped
     4 c. tablespoons olive oil
     2 c. tablespoons sunflower oil
     2 c. vinegar
     Strands of chopped dill
     chopped parsley sprigs
     salt and pepper

For eggs:

     10cl vinegar
     4 eggs

Preparation:

In a bowl, combine all sauce ingredients. Arrange vegetables, lentils and pasta in the serving dishes. Pour vinegar into a pan of simmering water and poach the eggs for 3 minutes, drain and place in cold water to stop cooking. Drain, trimming then have poached eggs delicately on the salad. Serve the salad with onion sauce and herbs.
Lentil Salad and Pastry Lentil Salad and Pastry Reviewed by RECIPES on 4:19:00 PM Rating: 5

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