We had a lentil salad in mind, inspired by a delicious lunch at Public in New York City last month. We were thinking a shallot vinaigrette, perhaps some walnuts, some tomatoes, some avocado. Maybe some basil or mint.
But then we cooked the beans, for about four minutes, in boiling, well-salted water. And here is what happened:
They changed color! And it was so exciting. . . and they were so delicious. . . that we ate them straight from the pot, with just a bit of salt.
Magical!
No comments:
Post a Comment