All the fresh ingredients for this will last well in the ‘fridge so one quick post-Christmas shop will provide salad up to the New Year. The colour is great. You can add smoked salmon or trout to it for a more complete meal. Shredded chicory is a tasty addition to the salad too.
- 125g puy lentils
- Oil (and fruit vinegar if you have some, e.g raspberry or redcurrant)
- 50g dried cranberries or sultanas
- 2 sticks celery
- 4 salad onions or 1 medium onion
- ½ red cabbage
- Wash the lentils thoroughly in a sieve, then bring them to the boil in a pan of water. Cover and simmer for 15-20 minutes until just tender, or as directed on the packet. Drain and rinse thoroughly in cold water, and allow to cool slightly. Lightly dress with oil and vinegar (if using) while still warm.
- Soak the cranberries in cold water until required. Sultanas do not need to be soaked.
- Prepare the vegetables. Very finely slice the celery, chopping each stick into 3 or 4 lengthways before slicing. Finely slice the salad onions or onion and place both in a bowl with the lentils. Cut away and discard the thick white of the cabbage stalk, then chop the cabbage very finely. This would be simplest in a food processor. Drain the cranberries and squeeze them dry, then chop them roughly. Add to the lentils.
- Season the salad well. Finely chop the parsley and add it just before serving, with sufficient extra oil (and vinegar) to moisten the vegetables. Add a little sugar too, if you wish. Serve with smoked salmon, ham or any cold meats.
To print or download this recipe, click here.