2shallots (one cut in half, the other finely diced)
salt and pepper
1poundfingerling potatoes, preferably Maine-grown
2tablespoonsred wine vinegar
1garlic clove, minced
¼ cup olive oil
2teaspoonscapers, rinsed, drained, and roughly chopped
2tablespoonscornichons, roughly chopped
2scallions, thinly sliced
½ cup flat-leaf parsley
Rinse the lentils and place in a medium saucepan with the halved shallot, thyme, bay leaf, a big pinch of salt, and 4 cups of water. Simmer over medium heat for about 30 minutes until the lentils are tender but still firm. Drain, discarding everything but the lentils, and keep warm.
Meanwhile, cook the potatoes in a separate saucepan. Cover them with 2 inches of cold water. Bring to a boil, then simmer for 15 minutes. They are done if they are easily pierced with a knife. Drain and keep warm.
Make the dressing by combining the chopped shallot and red wine vinegar in the bottom of a bowl and letting it sit for 5 minutes. Whisk in minced garlic, mustard, a pinch of salt and a pinch of pepper, and olive oil. Stir in capers, cornichons, and scallions.
Slice potatoes into ½-inch pieces, then add the lentils, dressing, and parsley.
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DFD Russell Medical Centers - Leeds
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DFD Russell Medical Center is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
This health center is a Health Center Program grantee under 42 U.S.C. 254b, and a deemed Public Health Service employee under 42 U.S.C. 233(g)-(n).
DFD Russell Medical Center is a FTCA deemed facility.