Tabbouleh Salad

Tabbouleh Salad

Ingredients:

  • 1 C. lentils, rinsed

  • 2-3 C. chicken broth and as needed

  • 2 Roma tomatoes, concasse

  • 1 medium cucumber, medium dice

  • 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped

  • 6-8 fresh mint leaves, stems removed, washed, well-dried, very finely chopped

  • 1 shallot, small dice

  • 4 green onions, white and green parts, very finely chopped.  Save green parts for garnish

  • Salt

  • 3-4 Tbsp. lime juice (lemon juice, if you prefer)

  • 3-4 Tbsp. extra-virgin olive oil.

Procedure:

Blanch tomatoes in boiling water for 1-2 minutes, then remove and shock in ice water.  Peel blistered skin, remove seeds and flesh, then small dice the tomato “meat.”

Rinse the lentils and cook in water or stock until tender.  About 15-20 minutes. Drain well and set aside.  

Very finely chop the vegetables, herbs and green onions as indicated above. Set aside the chopped green parts of the onions for garnish.

Place the chopped vegetables, herbs, and green onions (except what will be used for garnish) in a mixing bowl or dish. Add the cooked lentils and season with salt. Mix gently.

Now add the lemon or lime juice and olive oil and mix again.

Serves: 4-6 as a side dish

Adapted from Pasticcio di Granito

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