Apples and potatoes? Why not?
This recipe brings together an eclectic mix of ingredients into one delicious whole and the magic of the salad is the dressing which incorporates a whole lot of crunch and a piquant sweet and sour dressing.
It’s pretty, too.
The original recipe called for beluga lentils and watercress. I haven’t had either on hand both times that the spirit has moved me to make this salad. I think the belugas would be far prettier than the brown lentils I used and I would encourage you to use them if you can find them. I’ve put an order in with Amazon. I’m going to look for watercress the next time I go to my favorite Asian market, or, at least, buy a bit of the fancy salad mix at the farmer’s market. I think a few leaves with some purple color would enhance the presentation of this dish and watercress (or arugula) would give the salad a little bite.
I hope you enjoy this recipe. Here in the late summer heat wave, a hearty salad is just the right entree for the evening meal. It’s wicked good, in fact.
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This recipe is adapted from one that appeared on The Splendid Table site. Here is the link: The Splendid Table.
