Friday, June 28, 2013

Lilly Pulitzer lentil salad

Lilly would have loved a dish saturated in so many bright shades of pink so I thought I'd name it after her. To make this Moroccan spiced lentil salad cook your lentils, then add a sauce made from garlic cooked in olive oil, cumin, allspice, lemon juice, salt and pepper. (If you need a proper recipe here is a similar one) Toss in pickled onions and pickled purple cauliflower, (both of which turn pink when pickled—do you love?), chopped mint, parsley, and finally, cosmos blossoms. Think pink!  photo, Diane Carnevale

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