Shopping list for two
125g red currants, zipped and washed
100g broad beans
200g brown lentils (cooked)
12 shallots (St. John's onions) or
4 tablespoons pearl onions
The dressing
2 tablespoons finely chopped chives
4 tablespoons olive oil
2 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons mustard
Today we are making a special Sint John's salad. Although this salad has been eaten like this for very many years, this recipe is now trendy again with broad beans and lentils. The mini monsters skip this salad, those broad beans and lentils brrr and sour berries and pearl onions? Also not tasty, They join us tomorrow, for the Saint John's Summer Cake. ;))
In this vegetarian dish we use red currants from the garden. We had to pick them very quickly because we had competition from the birds, who also like our red currants. There are a few less than we needed but we do not mind, they are a bit sour :)
How to make a St John's salad
Shell the broad beans.
Wash under the running tap.
Put them on with a little salt
Boil in 4 minutes al dente.
Warm the lentils slowly.
Wash and drain the berries and chives.
Place vegetables and berries in a bowl.
How to make the dressing
Pour the oil, vinegar abd honey in a bowl.
Add the mustard, pepper and seasalt to it.
Cut the chives finely and add it too.
Whisk until combined and drizzle some over the salad.
Slice a loaf of bread and prepare a green salad (optional).
Lunch is ready, enjoy!
Happy Saint John's Day!