GREEN SALAD WITH LENTILS, TOMATOES, CHILLI PEPPER, CAPERS AND OREGANO TOPPED WITH PARMESAN SHAVINGS

It is so foggy out there that for the second day in a row, my hair was full of small water drops when I came back from my early dog walk. And I wonder, where does fog or mist become rain, where is the borderline? When does it cease being just fog? I prefer fog to rain right now and I can hear that the birds do that too, they are chattering wildly outside my window and I would love to know what they are on about because I refuse to think that they just are making a lot of noise for the sake of it, I am pretty sure they are communicating something urgent to each other. I know it is bad to antropomorphize animals but I wish they were gossiping, bird chattering fits the audio-image I have of the act of gossiping somehow, and they sure have a lot to gossip about right now, I wonder what my neighbours have done! But I am not here to speak about birds, nor about fogs but to post a recipe. Another salad with lentils but this time it is not the base but just one of the ingredients. I think lentils give a great support in a salad, not to speak about how filling it is which means that one can easily eat a salad for lunch without getting hungry again after an hour!

GREEN SALAD WITH LENTILS, TOMATOES, CHILLI PEPPER, CAPERS AND OREGANO TOPPED WITH PARMESAN SHAVINGS

green salad, I used soncino/corn salad/mache/lamb’s lettuce
brown lentils
tomatoes, mature and sweet
chilli pepper, fresh
capers
oregano
parmesan
salt
extra-virgin olive oil

- Cook the lentils al dente.
- Chop the tomatoes and chilli peppers, add them to the capers and the oregano plus 3-5 tblsp of olive oil, the capers add enough acidity but if you want you can add some lemon juice or vinegar. Check the salt.
- Add the green salad, toss and top with parmesan shavings.

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