Ingredients
- 3 french green lentils cooled (cooked whole)
- 1 garlic clove (peeled)
- 1/2 scallions (sliced)
- 425 gr penne
- 190 gr carrot (grated)
- 160 gr cherry tomatoes left if (whole)
- 100 gr celery (finely diced)
- 80 ml vegetable oil
- 80 ml extra-virgin olive oil
- 70 gr pine nuts (toasted optional)
- 45 ml wine vinegar (white)
- 16 ml dijon-style mustard
- 14 gr flat-leaf parsley (chopped)
In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.
Top each portion of salad with the pine nuts.
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997
