The picnic basket is put away, and the sights and scents of summer are fading fast. When gatherings go from grill-outs on the patio to parties in your cozy abode, servable fare needs to follow suit. Set the table for an elegant autumn meal with this replacement for last season’s classic creamy-chunky potato salad. Still hearty but with a healthier feel, a plateful packs in mounds of tender French lentils and fingerling potatoes atop a bed of arugula greens. With a welcome to autumn this fresh, that red-and-white checked tablecloth won’t be missed.
Gourmet French Green Lentil Potato Salad
Serves 4-5
Ingredients
1 cup uncooked French green lentils or brown lentils
1 lb. fingerling potatoes or baby new potatoes
2 cloves garlic, minced
2 handfuls arugula, torn
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
2 tsp. finely chopped fresh rosemary
Ground black pepper, to taste
¾ tsp. sea salt
Directions
- In saucepan, cover lentils with about two inches of water and bring to a boil. Cover, reduce heat and simmer for 15 minutes or until lentils are tender. Drain and pour lentils into large bowl.
- Use steamer basket to steam potatoes for 15 minutes or until tender. Let cool, cut in half and add to bowl with lentils.
- Pour in remaining ingredients and mix to combine. Season with addition vinegar or salt, if desired, and serve warm or chilled.