America's Test Kitchen's Crispy Lentil and Herb Salad – Rancho Gordo
An intriguing salad from America’s Test Kitchen's The Complete Beans and Grains Cookbook. From ATK: "Many lentil salads are made with boiled lentils, but we decided to fry ours in this salad...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Ingredients
- 1 teaspoon table salt for brining
- ½ cup dried lentilles du Puy (or Rancho Gordo French-Style Green Lentils), picked over and rinsed
- ⅓ cup vegetable oil for frying
- ½ teaspoon ground cumin
- ¼ teaspoon plus pinch table salt, divided
- 1 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon zest plus 1 teaspoon juice
- 1 garlic clove, minced
- ½ cup fresh parsley leaves
- ½ cup torn fresh dill
- ½ cup fresh cilantro leaves
- ¼ cup dried cherries, chopped
- Pomegranate molasses
- Pitas, warmed
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