2 Cups lentils, washed
1 medium cucumber (peeled if store-bought) or 3-4 Kirby cukes
1 medium red onion, diced medium-fine
1 small white or yellow onion, chopped memdium
2 medium carrots, 1/2 diced medium fine and reserved, 1/2 chopped
1/2 red, green and yellow bell pepper in combination or singly, diced medium fine about 1 cup total)
1 bunch green onions (both white and green) chopped – split in half and diced medium)
2 celery stalks, one minced medium-fine, one chopped medium
1/2 bunch flat leaf parsley, minced with small stems included
1/2 bunch dill, minced with both large and medium stems included
3 bay leaves,
1 14-oz can pink salmon (with skin and bones) flaked, reserving juice
(optional: 1-2 TB whole cumin seeds, toasted,
1-11/2 cups rice, cooked in the large 4 quart pot and reserved, cleaning the pot – or not – for cooking the lentil stew (optional but really dramatic, especially with paired with optional diced pitted oil-cured black olives.
1/2 cup pitted oil-cured black olives, diced medium as a top-garnish or folded into the salad.
Dressing:
Basic vinaigrette: extra virgin olive oil, 3 parts, 2 parts red wine vinegar, TB each Dijon-style and coarse German-style mustards, kosher salt, freshly ground black pepper to taste, 1/2 tsp fresh crushed red hot chili peppers, 1-2 TB honey, reserved salmon juice, key lime or fresh lemon or lime juice,
Equipment:
4-quart covered heavy pot for lentil stewing
1- or 2-quart saucepan to blanch carrots for the salad assembly.
1 large glass or stainless steel mixing bowl to assemble the main salad components.
1 large glass or enameled cast iron baking dish for displaying salad,
paring knife, chef’s knife, slotted spoon to toss salad and retrieve rice and lentils,
additional salt and pepper for taste adjustment, extra virgin olive oil you like for final garnish.
The Lentil stew
2 C washed and sorted lentils (you do sort, don’t you: otherwise chew slowly and carefully)
1 small yellow/white onion chopped medium, 1 carrot chopped, 1 celery rib chopped, bay leaves, 1 TB of whole black peppercorns, 1 tsp +/- salt,
Add all, yes! including salt! into the now cleaned large pot which was used to make the optional rice.
4 C water or stock…bring to a boil, reduce heat and cover 15 minutes. Test lentils. Should be tender but still showing strong shape characteristics. Remove to the serving bowl.
The Carrot Blanche Process:
Blanch the reserved medium-fine diced carrots for 2-3 inside a strainer for a couple of minutes…just to soften slightly, and run under cold water the refresh.
Assembly:
Into a large glass or stainless steel bowl, add the reserved onion, blanched carrot, celery, bell peppers and toss. Add the salmon and optional ingredients, adding the cucumber cubes last. Give a final light toss. Taste. Add dressing just to moisten all without leaving pools on the bottom. Taste for seasonings. Adjust.
I sometimes add lemon zest or orange zest and juice from one or both orange or lemon and sometimes dust with Old Bay Seasoning. The optional black oil-cured olives offer texture, salty yet sweet oily taste and a visual contrast that heightens the lighter tones.
If adding the optional rice, I like to layer the bottom of the baking/presentation dish with 1/2 of the rice and mixing in the rest in a large bowl with the other ingredients.
Final garnish: a last light drizzle of olive oil. Garnish with basil leaves in small bunches at each corner, sprinkled dill fronds over the top.
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