can anyone help me? River Cottage Veg Everyday

[Crutched]

hi

hoping someone can help!

I have recently moved and cannot find the river cottage veg everyday book.

I have rashly promised to make a lentil dish we used to eat loads - some kind of warm salad with puy lentils?

and I paired it with a dressing from the back of the book which had shallots and wine vinegar and maybe English mustard??

can any one help me? googling gives me a lentil and parsnip dish but DH thinks that is not it and no help on the dressing (the honey one on google isn't it)

hoping someone can help!!

I'm at work at the moment but if you can give me a couple of hours I'll be home and can let you know?

Was it the dressed put lentils?

250g lentils in salted water, bring to boil, cook one minute, drain, cover with just enough stock, add bay, garlic, parsley stalks, simmer 30 mins till tender.

Drain, discards herbs & garlic, dress with olive oil, lemon juice, salt pepper.

cunch I can wait, thankyou!

flighty, I think there was more going on than that, but maybe. it was the dressing (which was just one from the back of the book), which 'made' it though.

I am sitting with my copy right now, and being irritated all over again at how shite the indexing is! Rocket, fennel and puy lentil salad? The suggested dressing uses dijon mustard, lemon juice and oil, will happily type it all if this sounds right.

that might be it, thank you!

I've now convinced myself the dressing came from the meat book and the lentils from the Veg so I'll just need to use something concrete!

Serves 4.
125g puy lentils
1 bay leaf
0.5 small onion
A few parsley stalks (optional)
1 large or 2 small fennel bulbs
About 75g rocket or simikar.

Bring lentils to boil for a minute, drain. Return to pan with just enough water to cover, add bay leaf, onion and parsley. Simmer gently for about half an hour. When done, drain and discard herbs and onion. While still warm combine with half the dressing. Leave until cool. Trim fennel, halve the bulbs vertically and slice as thin as you can. Pile about 2/3rd lentils into bowls, scatter over rocket and fennel and dress. Scatter over remaining lentils.

You may be right about the dressing coming from elsewhere, there are none at the back of the veg book.

The dressing suggested is...

2 teaspoons dijon mustard
Finely grated zest of 1 lemon
2 tablespoons lemon juice
120 ml rapeseed or olive oil
Pinch of sugar
Salt & pepper

Shake together in a screwtopped jar until emulsified.