(CP) - This warm salad makes an ideal appetizer. Lentils are very popular throughout Italy and are a symbol of good luck.
The recipe is from "Italian Salads" by Maxine Clark with photography by Diana Miller (Ryland, Peters & Small).
Warm Lentil, Arugula and Mushroom Salad
250 ml (1 cup) green or brown lentils
1 small onion, cut in half
1 carrot, peeled and cut in half
1 celery stalk, cut in half
1 bay leaf
3 garlic cloves, 2 lightly crushed but kept whole and 1 finely chopped
150 ml (2/3 cup) extra-virgin olive oil, plus about 15 ml (1 tbsp) for frying
125 g (4 oz) pancetta (Italian bacon), cut into matchsticks
500 g (1 lb) large, flat mushrooms or fresh porcini, wiped and thickly sliced
45 ml (3 tbsp) red wine vinegar
2 ml ( 1/2 tsp) sugar
12 grape tomatoes, cut in half
6 scallions, chopped
2 l (8 cups) arugula
Sea salt and freshly ground black pepper
Semi-dry grape tomatoes in a 120 C (250 F) oven for 1 hour.
Place lentils in a large saucepan. Add onion, carrot, celery, bay leaf, crushed garlic cloves and enough water to completely cover all the ingredients. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until lentils are tender but not falling apart and mushy. Drain well. Remove and discard vegetables, then transfer lentils to a large serving bowl.
Heat about 15 ml (1 tbsp) oil in a skillet and cook pancetta until golden and crisp. Remove pancetta, drain on paper towels and add to lentils. Return skillet to heat and add mushrooms. Fry for 2 to 3 minutes, then add to lentils.
Add chopped garlic to hot pan, with a little more oil if necessary, and fry until just beginning to colour. Immediately add vinegar, scraping up any sticky bits in pan. Add sugar and boil until it is dissolved. Stir in 150 ml (2/3 cup) olive oil and heat gently, but do not let it boil. Season to taste with salt and pepper.
Add tomatoes, scallions and arugula to lentils and mix well. Pour hot dressing over lentils and toss lightly but thoroughly. Serve immediately before salad goes soggy.
Makes 6 servings.
