GASTRONORMOUS

I can tell you that I am no Paula Deen. I am not really into mayonnaise. I so rarely use it that when a recipe calls for it I usually find myself frustrated because the little jar of mayo I find in the back of my fridge has expired. For the most part, I like my coleslaw or potato salad with a vinegarette, rather than a mayonnaise-based dressing (the potato salad from the BBQ discussed below being an exception!).

Last night was one of those hot and humid evenings in which nothing but a nice, big, and above all cold salad sounds appetizing for dinner. The problem is I came home to find no fresh vegetables in the fridge save some mixed lettuce greens and a couple scallions, and I did not have the will to go out into the terrible heat to procure more. Greens and scallions are a nice start for a salad, but not a meal in itself.

I opened my cupboards to see what I could use to make this a no-cook meal. A couple cans of legumes and a jar of artichokes ended up being my saviors. When I decided upon the lentils, I immediately thought of curry, which I think pairs well with them. And that is what brought me to the mayonnaise. I suppose you can make a curry vinegarette, but the creaminess of mayonnaise carries the flavor of the curry without masking it as the sharp acidity of too much vinegar can. I came up with this recipe on the spot, and if I do say so myself, it was a winner—and might just make Paula Deen proud.

Curried Lentil and Chick Pea Salad

1 heaping T. of prepared mayonnaise
2 tsp. good quality extra virgin olive oil
1 tsp. white wine vinegar
1 tsp. curry powder
1/8 tsp. garlic powder
a few grinds of black pepper
1/4 tsp. sea salt
1 15 oz. can of lentils, drained
1 15 oz. can of chick peas (garbanzo beans), drained
1 6.5 oz. jar of marinated artichokes, drained
2 scallions, sliced
more salt and freshly ground black pepper, to taste
mixed greens

Wisk together in a large bowl first six ingredients (mayo through salt). Taste and adjust seasonings if necessary. Add the beans, artichokes, and 3/4 of the scallions to the dressing and fold mixture together. Cover the bowl tightly with plastic wrap and refrigerate for AT LEAST a half hour, to overnight. This is a very important step!

Just before serving, taste again and adjust if necessary, then toss with the greens. Alternatively, serve individual servings over beds of greens. Garnish with remaining 1/4 scallions.

Serves 4.

Note: This would be good with some cold rice mixed in as well–and that would make a complete protein.