Bulger and Green Lentil Salad with Chickpeas

I didn't really like parsley before I made this, and I'm not even the biggest fan of tabbouleh, but this salad has a million things to offer. It doesn't get mushy like tabbouleh and absolutely gets better the more days it's in the fridge. The first time I made this I ate on it for a week and it was amazing every day..but next time I might half it. It makes a lot!

Bulgur and Green Lentil Salad with Chickpeas
from Lorna Sass

1/2 cup French green lentils, discarding crappy looking ones
1 bay leaf
Salt and Pepper
3/4 cup fine or medium bulgur
5 scallions, thinly sliced
2 garlic cloves
Grated zest of one lemon (the recipe originally calls for two but I thought it was too much)
juice of one lemon
1/2 cup olive oil (light is good)
1 tsp. paprika
1.5 cups cooked chickpeas (rinsed, if canned)
2 cups finely chopped parsley
1/4 cup chopped mint, or 2 tbsp. dried

Cover the lentils with water in a small saucepan, add the bay leaf and big pinch of salt, and bring to a boil. Lower the heat and simmer until tender but firm, about 25 minutes. Meanwhile, put the bulgur in a bowl, cover with water, and let stand until the liquid is absorbed and the grains are tender, 20-30 minutes. [LK note: this needed more time and more water for me]

Whisk together scallions, garlic, lemon zest, juice, oil, paprika, and big pinch salt in a large bowl. When the lentils are done, drain them and add them to the dressing. Press out any excess water from the bulgur and add it along with the chickpeas, parsley and mint. Toss gently and thoroughly, then taste for salt and season with pepper. Serve warm or cover and set aside to serve later with a fresh sprinkling of parsley.

Variation with Walnuts and Tarragon: Replace the mint with 2 tbsp. chopped tarragon. Use half walnut oil in the dressing and add 1/2 cup chopped roasted walnuts to the salad.

Wheatsville's Gingered Tempeh Pasta Salad

This recipe's from Amy via the old Google Groups

2, 8oz packages five grain or other type of tempeh
1/2 cup tamari (or soy sauce)
1/8 cup light brown sugar (honey will sub in o.k.)
1/4 cup minced ginger root (I eyeball this)
1/8 cup rice vinegar
1/4 cup crunchy peanut butter (or regular)
1/2 tsp crushed red pepper (optional)
1 pound fusilli pasta
4 large carrots peeled and sliced
1/2 cup sesame seeds
3/4 cup canola oil
1/3 bunch green onion, sliced thin
chopped peanuts - about a 1/4 cup is also a good topping

Slice tempeh into large matchsticks (I made the width about the size of a thumb)

Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.

Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl. Place sesame seeds In a sauté pan and toast over low to med heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. (Or you can toast the sesame seeds one or two rounds in a toaster over -- watch that they don't burn though.) When oil is very hot, lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat. (I don't add the marinade and remaining ingredients to this pan. I mix everything else in a bowl and then spoon in the tempeh and mix. That way you leave a lot of the oil in the pan)

Combine tempeh/marinade with pasta , carrots & green onion in serving bowl toss & serve. Serve warm or chilled. Yields 4 quarts.

Spinach Salad with Grilled Onion and Tahini Vinagairette

The first time I made this, I thought it was life-changing, but the second time the dressing didn't turn out quite right. I need to make it again and get some more perspective on it. --Lauren

Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil

Salad
2 large red onions

12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

For Vinaigrette:
Combine all ingredients except oil in blender and blend well.
Gradually blend in oil. Season to taste with salt and pepper.

For Salad:
Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends
intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup
vinaigrette over onions, coating evenly. Let marinate 3 hours.
Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)

Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle
onions with salt and pepper. Grill or broil onions until golden.
turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Place spinach in large bowl. Toss with enough vinaigrette to coat.
Season with salt and pepper. Fill radicchio leaves with spinach.
Top with grilled onions. Pass remaining dressing separately.

Bon Appétit
June 1996

Reviews can be found here: http://www.epicurious.com/recipes/recipe_views/views/2222