It is official, for purposes of The Spawn challenge - Sunday weigh-in = 249 (see yesterday's post for details). I see a Kate Spade tote in my future! (See Rewards tab)
12 Days of Salads
This is a salad recipe from Austria (brought back by my husband, who lived there once upon a time). He kindly translated for me. Keep in mind, as with many older European recipes, things are made "to taste" and no (or few) specific measurements are given! Recipes are often "approximations" ... have fun with it. And remember, this is a salad - not soup!
Tiroler Lindensalat (Tirolean Lentil Salad)
30 dkg lentils, soaked overnight in cold water. Drain the water. Then, with fresh water, cover lentils to about a finger's thickness of water. Bring to a simmer over low heat. Add a small ham bone and salt.
Do NOT let the lentils overcook. You want them soft, but not falling apart. While still soft, but firm, take off heat and let the lentils cool in the water/pot.
Mix a part of the lentil juice with vinegar (add vinegar to taste, to acceptable sourness). The rest of the lentil juice should be drained from the lentils and disgarded. [presume, of course, the vinegar juice is then returned to the lentils, just enough to flavor the dish]
Mix drained lentils, a small bit of milled pepper, salt, sugar, finely cut onions and 20 dkg of lean roast, cut into small noodle-like pieces. [think "julienne" when doing this, then cut crosswise into smaller pieces]
Mix salad well, sprinkle with 3-4 TB oil and finely cut chives.
Serves 4. If using as a main dish, top with quartered hard boiled egg and serve with roasted potato slices.
Note for Americans: 1 dkg = 10 grams = 0.3527 ounces
More later ...