SERVE ON::
Romaine
Red or green lettuce
Spinach
Grilled or roasted onions
Fennel
Summer Squash
Sliced tomatoes
Roasted root vegetables (carrots, beets, potatoes or sweet potatoes)
Grilled or seared fish or lamb
EXTRAS::
Roasted red peppers
White beans
Chickpeas
Israeli couscous
Fresh parsley
Toasted pine nuts
Feta or Goat cheese
Hard cooked eggs
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Dressing comes from the book Best Dressed

This recipe contains 2 salads. Save time by prepping at the same time

Had this at a Book Club meeting…I do not like cauliflower and I absolutely loved this!

Monday 16 October 2017
Notes::::
I used scallions (2) in addition to about 1/4 lg red onion, and about 1/4 cup dried cranberries. I didn’t add any cheese and we didn’t miss it. For the vinegar, I used the Blackberry vinegar from Cheshire Gardens.
PermaLink @ https://kalynskitchen.com/recipe-update-sweet-and-sour-broccoli/

SERVES 6 TO 8
In step 1, the salted, rinsed, and dried cabbage can be refriger- ated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into 1⁄4- inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 4 to 6
French green lentils, or lentilles du Puy, are our preferred choice for this recipe, but it works with any type of lentil except red or yellow. Brining helps keep the lentils intact, but if you don’t have time, they’ll still taste good. The salad can be served warm or at room temperature.

WHY THIS RECIPE WORKS: The key to making a lentil salad is perfecting the cooking of the lentils so they maintain their shape and firm-tender bite. There are two important steps to achieve this. The first is to brine the lentils in warm salt water. With brining, the lentils’ skins soften, which leads to fewer blowouts. The second step is to cook the lentils in the oven, which heats them gently and uniformly. Once we had perfectly cooked lentils, all we had left to do was pair the earthy beans with a tart vinaigrette and boldly flavored mix-ins.