52 weeks of cooking – Smoking
As a tea appreciator and a seeker of new flavors lapsang souchong is something very interesting. It’s a black tea from China that is smoked with pinewood to dry it, the leaves soak up the smoky flavor and then permeate a cup of tea as if you were by the side of a campfire. I’ve used the tea in place of the coffee in the Pioneer Woman’s recipe for pot de crème concluding in a creamy chocolate dessert with a tail end hint of smokiness. While thinking of this salad I knew I wanted the lentils to have more smoke flavor and be the star of the show while the rest of the ingredients created a balance of flavors and textures.
This salad is smoky, garlicky, filled with textures and will end up stealing the show at your meal. The lentils are deep and smoky with a toothsome chewy texture while the vegetables are soft but not mushy. The herbs add brightness while the yoghurt adds needed creamy moisture and lots of sharp garlic flavor. I could see this salad being a great vegetarian option at a BBQ or adding roasted beets to transition the salad from an early summer dish to fall.
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