kateq's Reviews
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Markets of Provence: A Culinary Tour of Southern France
By Ruthanne Long
William Morrow Cookbooks - 1996
Lentil Salad with Goat Cheese : page 84
This is a wonderful salad. I became addicted to it when I first got this cookbook years ago. Over the years, I have developed my own ways of making this--I no longer use 6 cups of chicken stock--the lentils can happily cook in a mixture of water and stock (either chicken or vegetable). I have come to prefer feta crumbled over the top in lieu of the goat cheese. And I love adding cherry or grape tomatoes. This is wonderful to serve along with grilled chicken or fish or meat. It's also a lovely luncheon dish -- serve it on lettuce leaves or baby spinach leaves.
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