lentil and bulgur salad
Here’s a lentil salad I threw together for a weekend trip/beach picnic in Montauk. I scraped up some French green lentils from the back of the pantry and combined them with leftover cooked bulgur, chopped artichoke hearts, crisp radishes, minced red onion, lemon juice, olive oil, and lots of fresh scallions, mint, and parsley. (Tip: add a tiny splash of plain white vinegar to the cooking water to keep the lentils from getting too mushy.)
Pairs well with: half a baguette, a hunk of soft cheese, mixed olives, a sneaky carton of white wine, sunshine, the sound of the ocean, and a 1-year-old marriage. Anniversaries, Mitch & John style.
