French Lentil Salad in Frico Cups

Crispy Frico Cups made from Parmesan cheese are a lovely way to serve French Lentil Salad.

French Lentil Salad in Frico Cups
Yield: 12 servings • Preparation: 35 minutes • Cook: 30 minutes
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  1. 1 tablespoon olive oil
  2. ¼ cup finely chopped sweet onion
  3. 1 teaspoon finely chopped garlic
  4. 2 cups chicken broth
  5. 1 cup French green lentils
  6. ½ cup water
  7. 2 teaspoons fresh thyme leaves
  8. ½ teaspoon fennel seed, crushed
  9. ¼ teaspoon salt
  10. 1 recipe Red Wine Vinaigrette (recipe follows), divided
  11. ¼ cup finely chopped carrot
  12. ¼ cup finely chopped celery
  13. 1 tablespoon finely chopped fresh parsley
  14. 1 cup finely chopped spring mix lettuces
  15. 1 recipe Parmesan Frico Cups (recipe follows)
  1. In a medium saucepan, heat olive oil over medium-high heat until oil shimmers. Reduce heat to medium-low. Add onion, cooking and stirring until tender, 2 to 3 minutes. Add garlic, cooking and stirring for 30 seconds. Add chicken broth, lentils, water, thyme, fennel, and salt. Bring mixture to a boil. Reduce heat to a simmer. Cook until lentils are tender, approximately 25 minutes. Drain in a colander.
  2. In a medium bowl, combine lentils and ¼ cup Red Wine Vinaigrette, carrot, celery, and parsley, stirring to blend. Refrigerate in a covered container until needed.
  3. Just before serving, divide spring mix evenly among Parmesan Frico Cups. Top evenly with lentil salad, and drizzle with remaining vinaigrette.
  1. • Lentil salad can be made a day in advance and refrigerated in a covered container until needed.
TeaTime Magazine
Red Wine Vinaigrette
Yield: ½ cup • Preparation: 10 minutes
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  1. ¼ cup red wine vinegar
  2. ¼ cup extra-virgin olive oil
  3. ½ teaspoon minced shallot
  4. ½ teaspoon sugar
  5. ½ teaspoon Dijon-style mustard
  6. ¼ teaspoon salt
  7. ⅛ teaspoon ground black pepper
  1. In a small jar with a screw-top lid, combine vinegar, olive oil, shallot, sugar, mustard, salt, and pepper. Shake vigorously until all ingredients are combined and well blended.
  2. Refrigerate until needed, up to a day. Let come to room temperature, and shake again before serving.
TeaTime Magazine
Parmesan Frico Cups
Yield: 12 frico cups • Preparation: 15 minutes • Bake: 5 to 7 minutes
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  1. 1 cup preshredded Parmesan cheese
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Sprinkle half of Parmesan cheese in 6 (2½-inch) circles on prepared baking sheet, approximately 3 tablespoons per circle.
  4. Bake until cheese is melted and edges are golden brown, 5 to 7 minutes. Remove from oven, and let stand for 30 seconds. Working quickly and using a thin-edge spatula, lift Parmesan wafers, and drape over wells of an inverted mini muffin pan. Let cool completely. Repeat with remaining cheese.
  5. Store in an airtight container until needed, and use within 24 hours.
TeaTime Magazine
From TeaTime March/April 2015


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