Lime lust - the continuing saga

Anyway, where was I? Oh yes, limes.

The other lovely lime-drenched recipe I've added to my 'will make regularly, forever' list comes from Deborah Madison's Vegetarian Cooking for Everyone. I was looking for a good wintery lunchtime salad - something that would fill me up without inducing sleepiness, which is kind of a problem for me. That snoozy, cozy feeling that creeps up after too much mid-day starch and when the office heating dial is turned up to 11...

Granted, I'm not working at the moment but hopefully I will be at some point (soon!), so I'm always on the hunt for new, easily transportable lunchbox fare that isn't just another boring sandwich again. This lentil salad recipe ticks all the boxes and makes enough to last several days. In fact, it's better after a day in the fridge, soaking in its punchy lime-cumin vinaigrette (which tastes great when you sop it up with a bit of crusty bread). And, it's easy to keep this dish from getting repetitive if you vary the added extras from day to day.

So, may I present a dish with an rather unwieldy title but more than enough zingy flavour and substance to keep you powering through till dinnertime with nary a snooze:

Lentil salad with roasted peppers, vegetable garnishes and lime-cumin vinaigrette adapted from Vegetarian Cooking for Everyone by Deborah Madison

Makes enough for 2 to 3 lunchboxes

For the lime-cumin vinaigrette, you'll need:

1 garlic clove, minced
grated zest of 2 limes
2 to 3 tablespoons of fresh lime juice
2 tablespoons of finely chopped spring onion or shallot
1/2 jalapeno chile, seeded and minced
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/3 cup olive oil
2 tablespoons chopped fresh coriander

1. Combine the garlic, lime zest, juice,, spring onion and chile in a bowl.

2. Toast the cumin and coriander seeds in a small frying pan until fragrant, then immediately remove to a plate to cool. Grind to a powder in a spice mill, the add to the juice mixture.

3. Whisk in the oil. Taste and adjust as needed.

4. Let the dressing sit for at least 15 minutes and add the coriander just before using.

For the lentil salad, you'll need:

1/2 cup of Puy lentils
salt and pepper
2 red or yellow bell peppers, roasted and chopped
lime-cumin vinaigrette (see above)
1/2 cup chopped parsley
1 tablespoon chopped mint
2 ripe tomatoes, deseeded and quartered

Possible extras: feta, hard-boiled eggs, olives, cucumber

1. Cover the lentils with water in a small saucepan, add 1/2 teaspoon of salt and bring to a boil. Lower the heat and simmer until tender but still a little firm - about 25 to 30 minutes.

2. Drain the lentils and toss them while still warm with the peppers, tomatoes, half of the vinaigrette, parsley and mint. Taste and adjust seasoning.

3. Mound the lentils in a platter (or a lovely tupperware box, if taking to work) and garnish with any of the suggested extras above. Or whatever takes your fancy, really!

Cook's notes

Once again, I prefer to use a higher ratio of herbs and veggies to main salad ingredient. There's nothing worse than only finding a few measley bits of roasted pepper in a sea of lentils. Why would you want that? So I've halved the amount of lentils Deborah suggested but pretty much kept the rest of the recipe the same as hers.

Except for the dill. I left that out because it's not my favourite and there's enough herby stuff going on in the recipe that I don't think anyone would miss it greatly. However, if dill is your thing then add 2 tablespoons at stage 2, along with the parsley and mint.

And, of course, because I only used half the amount of lentils, it follows that I just used half of the vinaigrette. Next time I might reduce the oil content of the dressing a bit more as there was already quite a bit on the roasted peppers. But that's a small quibble and doesn't take away from the general tastiness of this dish.

Oh yes - I left out the 1/4 teaspoon of dry mustard specified for the vinaigrette because I didn't have any. Didn't miss it.

Look a little closer...

Pretty, isn’t it? It’s a lovely, simple salad of tomatoes, rocket and olives, with some oversized (very) garlicky croutons on the side. The perfect partner to go with the rest of the soup I grouchily posted here the other day.

But it’s not the salad per se that I wanted to write about – it’s the dressing. Only it’s a bit tricky to take interesting pictures of a salad dressing when it’s just kind of brown and liquidy:

See? That’s why the salad picture is at the top instead. Look a little closer and you’ll see the chopped onion component of the dressing. It’s one heck of a lot prettier in conjunction with the salad. More importantly, it tastes delicious and is now officially my new favourite salad dressing.

For a long time, my go-to dressing was a honey-mustard one (Jamie Oliver’s, I think). Many jars of honey and mustard would disappear during the summer months to make large batches of the good stuff and then the jars would later be recycled to store the dressings. But familiarity breeds contempt, or just tired taste buds, and I’ve been on the look out for something else to replace it for a while now.

Enter Llewellyn’s Irish Apple Balsamic Cider Vinegar. We visited the Dún Laoghaire farmers’ market a few weeks ago and I planned to do a proper post about it, I really did – but then moving house got in the way. I promise to write about it another time. What’s important for the purposes of this post is that I staggered away with several full bags of goodies (much to Mr B’s amusement), including a big bottle of cider and this fruity balsamic from David Llewellyn’s stall (he’d just won a Bridgestone Best in Ireland 2007 award, so he was a happy chappie).

We drank the cider (refreshing) and now the balsamic vinegar has found a happy place in my kitchen with this recipe. Although I think I'll be looking for flimsy excuses to put it on everything for the next wee while, so I could be on the hunt for another new recipe soon…

Balsamic vinaigrette from Vegetarian Cooking for Everyone by Deborah Madison

4 teaspoons of balsamic, raspberry or other fruit vinegar
2 teaspoons of red wine vinegar
1 shallot, finely diced
5 tablespoons of extra virgin olive oil
Salt and pepper to taste

1. Combine both vinegars and the chopped shallot with a few pinches of salt and a little pepper in a small bowl.
2. Whisk in the olive oil and taste to make sure the balance is right – adjust as necessary.

Cook’s notes

I didn’t have any shallots but a bit of red onion worked just fine.

Also, I tend to like my salad dressings to be a little sharper than a lot of people, so I just used four tablespoons of oil. Nothing worse than a salad swimming in an oil slick.