1 cup lentils, rinsed, picked over
2 cup chicken stock or broth or
1 ; water
1/4 cup fresh tarragon or
1 tsp dried tarragon
11 oz smoked turkey breast - in 1/2 cubes, (2 cups)
1/4 cup red onion, minced
1/2 cup celery, minced
2 tbsp fresh parsley, minced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tsp dijon mustard
1 tbsp freshly squeezed lemon juice
1 garlic clove, peeled, minced
1 salt & pepper, to taste
Directions
Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl, and cool to
room temperature.
Mince tarragon leaves and add them, with the turkey breast, red onion,
celery and parsley to the cooked lentils. Mix gently.
Whisk the remaining ingredients together in a small bowl; add to the
lentil mixture. Mix gently but thoroughly. If desired, chill before
serving.
Loomis writes: "This recipe is another treasure from Li Ochs of
Eureka Farm in eastern Washington. It's a big, hearty salad, full of
fresh herbs. And with its yogurt-based dressing it manages to be
light and sprightly, too."
From Li Ochs/Eureka Farm/WA in _Farm House Cookbook_ by Susan Herrmann
Loomis. New York: Workman Publishing Company, Inc., 1991. Pp.
285-286. ISBN 0-89480-772-2. Electronic format by Cathy Harned.
Servings: 6 servings
Lentil Salad With Smoked Turkey Recipe brought to you by Recipe Ideas
Categories: Bean; Poultry; Salad; Vegetable
The History of Recipes
Recipes as a concept can be traced way back into ancient history, in fact as far as the Egyptians, and possibly even further than that. Interesting though that is, these, early records were just very simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Continuing our culinary historical journey, we have a couple of books from the 14th Century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an explosion in manuscripts on food, most of which still exist in private cookery archives. Over the succeeding few hundred years, the wealthy families of Europe strove to lay on the best banquets, and as a consequence, cooks and their recipes could command a high salary. However, it wasn`t until the 19th century that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. The TV revolution brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Lentil Salad With Smoked Turkey recipe.
