Monday, 9 May 2016

Umbrian Lentil Salad with Salsicce

The sausages we made were one of the components of our Umbrian meal today. The others were lentils and a loaf of fresh baked Focaccia bread.

We all love lentils, but the older generation of the family only knows them as lentil soups, eating lentils as a salad was new to them. They loved it. On a very warm May day with temperatures about 26 C a cold salad with the sausages was a great meal.

300 g black Beluga lentils or brown or green ones (do not use the red ones)
3 bay leaves
1 sprig of rosemary
1,5 l water - NO SALT!
Cook the lentils 15- 20 minutes, the drain.

1 large carrot fine diced

1 onion fine diced
1/2 leek fine diced
150 g celeriac fine diced
1 tbsp olive oil
sweat the onion dices in a pan first, add the rest of the veggies and cook them until tender al dente. You can add a spash of water.

150 g creme fraiche
4 tsp oil
4 white wine vinegar
2 tsp mustard
salt, pepper

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