1 cup sun-dried tomatoes packed in oil (not the kind you have to reconstitute), drained
1/4 cup packed fresh Italian parsley
1/4 cup packed fresh basil
1/2 cup walnuts
1/2 cup grated fresh Romano cheese
1/2 head roasted garlic
Extra-virgin olive oil
Combine all of the ingredients except the olive oil in a food processor and pulse them until they are completely mixed. Turn on the processor and add the olive oil in a steady stream just until the mixture gets loose enough to roll and turn over (rather than being bound up). Refrigerate at least 1 hour before serving. Overnight is even better. Serve with Crostini (page 50).
Makes approximately 2 cups
Lentil and Sun-Dried Tomato Salad
I like French lentils for this recipe as they are tastier and they don’t get mushy as fast.
2 cups lentils
1/2 cup sun-dried tomatoes
1 medium onion, finely chopped
1 tablespoon minced fresh oregano
1 1/2 cups peeled and diced cucumber
2 tablespoons olive oil
1/4 teaspoon each salt and freshly ground black pepper
4 tablespoons balsamic vinegar
Juice of one lemon
Goat or feta cheese for garnish (optional)
Cook the lentils in salted, boiling water until done, about 25 minutes. Drain and rinse with cold water. Combine the lentils with the remaining ingredients (except the cheese). Garnish with crumbled cheese and serve.
From: At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin