Sunday, June 27, 2010

Lentil Cucumber Salad with Yogurt Tahini Dressing

Well, well, well, look who's back. (I am.)

At least for now. I have returned to the world of daytime work -- for the most part -- and have begun to sneak back into the practice of creative cookery. More and more there are new things that I want to remember, plus a fancy new camera to use for picturing (no new pics yet, though...)!

Let's resume with an easy-squeezy summer salad, the kind you stir together, stuff in the fridge, and eat for a couple of days. Or not. Maybe you just want to make enough for one sitting. That's cool too.

Basically this "recipe" can be a ratio, something like this:
1 part lentil
1 part celery
1 part edamame
2 parts cucumber

I really like the crunch of the cuke, so it gets a featuring roll. Plus, it keeps the salad fresh-tasting after a few days in the fridge. Toss it in some yogurt, and you're Downslicing again! YES! Doesn't it feel good!?!!?

Lentil Cucumber Salad with Yogurt Tahini Dressing
serves 1-2; ready in 10 minutes or less, depending on your chopping abilities

1/2 cup cooked lentils (I like French, but you can go with green too), rinsed in cold water
1/2 cup diced celery
1/2 cup frozen edamame, thawed or speed-cooked in the microwave
1 cup diced cucumber*

This business is pretty self explanatory, but just for the sake of idiot-proofing it, let's just mention a few things, shall we?
  1. Cook the lentils just like you would pasta. Boil them in a heap of salted water, taste after about 20 minutes to see if they're edible. Try not to take them too far past Al Dente, into Mush-tastic.
  2. Chop the celery as small as you can, close to the size of the lentils, so you get a nice, even bite.
  3. Buy an English seedless cucumber (yes, the shrink wrapped kind). If you can't find them, or would rather buy local, get a regular cuke, but peel and seed it. This means taking a spoon to the middle of your halved cucumber and scooping out all those watery seeds.
  4. Toss everything in a bowl with a hefty pinch of salt before dressing. It will really boost your flava.
For the Dressing
1 Tbsp tahini
1 Tbsp lemon juice
salt to taste
  • The Greek yogurt thing is really important here because your veggies, once cut, are going to release a lot of juice and dilute the dressing. I know it's more expensive, but it tastes better, and you need its thick deliciousness in this case. Just buy a little onesy. It's like a buck.
  • Mix all ingredients together, adding salt as you see fit. Toss with diced veg and store in the fridge.

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