Web Exclusive: Recipes from 2008's Best New Restaurants

Chefs from this year's top dining spots share their kitchen secrets.

December 2008

Lentil and Apple Salad

  • 1 cup French lentils
  • 4 cups water
  • 1 apple (Fuji or Braeburn), peeled, cored, and diced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon cilantro, chopped
  • 1 lemon
  • 3 to 4 tablespoons Extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch of chile flakes
  • Salt and pepper to taste

Place lentils in a medium saucepan and cover with water. Over medium-high heat, bring lentils to a boil. Reduce heat to low, and place lid partially over the saucepan. Simmer gently for 30 to 45 minutes, until lentils are slightly past al dente. Drain, and spread lentils on a baking sheet to cool.

Combine chopped herbs and apples. Squeeze lemon over mixture to prevent browning. Combine apple mixture and lentils, and drizzle with olive oil. Season with cumin, coriander, chile flakes, salt, and pepper.

Consider serving this salad with duck confit and frisée salad, or braised lamb shank.