6 people
SALAD
Ina Garten Cooking for Jeffrey (p.64)
Leeks - 2
Carrots - 2
Garlic - 3 cloves
Thyme - 2 sprigs
Scallions - 6
French green lentils - 1 lb
Dijon mustard - 3 tbl
Red wine vinegar - 5 tbl
Kielbasa - 10 oz
Baguette - 1 loaf
Goat cheese - 4 oz
Leeks - cleaned well, white green parts sliced to yield 2 cups
Carrots - 1/4-inch dice
Lentils - rinse and drain well
Garlic - mince to yield 3 tbl
Scallions - slice
Thyme - mince to yield 2 tbl
Kielbasa - cut in half lengthwise and lsice 1/2-inch thick
Heat 2 tbl of olive oil in a large saucepan, add the leeks, and cook uncovered over medium heat for 5 minutes. Add the carrots and cook for one minute. Add the lentils and 6 cups of water. Bring to a boil, lower the heat and simmer uncovered for 20 to 25 minutes, until the lentils are tender. Drain the lentils, reserving some of the cooking liquid. Place the lentils in a large bowl.
Meanwhile, in a small bowl or glass measuring cup, whisk together the garlic, mustard, vinegar, 2 tsp salt and 1 tsp pepper. Slowly whisk in 1⁄2 cup of olive oil and add to the lentils and toss. If they seem dry, add a few tablespoons of the reserved cooking liquid.
Add the scallions, thyme, kielbasa, 2 tsp salt, and 1 tsp pepper and toss. Set aside to cool.
Toast the baguette slices and spread with teh goat cheese. Taste the salad for seasoning and serve at room temperature with the goat cheese toasts on the side.