Kitchen sink: the place where all the dirty dishes go?
Thankfully, the sink in the kitchen we use today is normally quite empty. Not because there is never any cooking, quite the opposite. There is a load of cooking but wouldn’t you know it, if dishes are done as the food is being prepared, there are left dishes leftover. It only took me 24 years to figure out.
This salad was yet another attempt at an appropriate work lunch. It started out as a faux-Niçoise. But then it lost the tuna, lost the egg, lost the olives…and gained every little bit of something left in the kitchen. Not the kitchen sink, more like the pantry, the refrigerator, the cheese box.
As far as lunch salads go, nothing works quite as well as a lentil salad, a sharp simple dressing, and various different odds and ends from around the kitchen. The key to making it all come together may actually be to cook everything separately. Roast the little potatoes with whole cloves of garlic and butter until toasty and soft. Sprout the lentils and cook until tender. Blanch the green beans separately. Thinly slice, thinly slice.
Toss it all together and there it is: a kitchen sink salad. And at the end, dishes clean and ready to be put away.
Kitchen Sink Lentil Salad
2 cloves garlic, minced
1 tablespoon Dijon mustard
Juice from one lemon
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
2 cups sprouted, cooked Puy lentils
1 cup small yellow potatoes, roasted in butter with garlic
¼ cup chopped dill
¾ cup green beans, blanched and chopped
A bunch of radishes, thinly sliced
¼ red onion, thinly sliced
½ cup goat cheese, crumbled
1. Whisk together garlic, mustard, lemon juice, olive oil, salt and pepper in a small bowl.
2. Toss everything together with dressing in a large bowl and enjoy.