FCG: Triskadecaphobia & Lemony Lentil Salad 10/11/06

Greetings gangsters!Gang businesss: congratulations to Eva of our group on the birth of Seth. Sorry I'm five months late mentioning that. Any other milestones I've missed?Word of the week: triscadecaphobia. It is an inordinate fear (phobia) of the number 13. (I'm full of useless word infomation. Like the occasion to use triskadecaphobia comes up often!) Since this Friday is the notorious 13th (and Emily of our group would have it noted that on that date the final book in the Series of Unfortunate Events by Lemony Snicket will be released), I thought I'd give you a 13-step recipe. It's not as easy to do as one would think, but never fear: it is accomplishable. For your 13-step recipe, I give you "Lemony Lentil Salad." As always, enjoy! - Devon

Step 1
Boil 1 1/2 cups of lentils in salted water for 15 minutes and then stop the cooking by submerging the lentils (drained of boiling water) in an ice bath and then drain them thoroughly.
Step 2
Measure 3/4 tsp of lemon zest and put it in a bowl.
Step 3
Measure 2 TBSP lemon juice and add it to the zest in the bowl.
Step 4
Measure 3 TBSP olive oil and add it to the zest and juice in the bowl.
Step 5
Measure 1 1/2 tsp Dijon Mustard and add it to the zest, juice, and oil in the bowl.
Step 6
Measure 1 tsp dried tarragon and add it to the zest, juice, oil, and mustard in the bowl.
Step 7
Whisk the contents of the bowl to emulsify them together.
Step 8
Stir in the cooled lentils.
Step 9
Chop two orange, red, or yellow peppers (or any combination of the above).
Step 10
Thinly slice four (4) scallions (or green onions).
Step 11
Stir the peppers and scallions into the lentil mix.
Step 12
Season with salt and pepper (to taste).
Step 13
Serve chilled or at room temperature.

Note: I found this better "the next day." Served right away, I don't think the flavors had time to adequately meld. – D