I'm calling this Kelly and Casey's Salad, in honor of my good friends who would hate it. Kelly hates peas, Casey hates curry, and I can't imagine I got through composing the rest of the ingredients list without stepping on their picky toes.
Kelly and Casey's Salad
5 carrots, peeled and sliced
3 large boiling potatoes, parboiled and diced large
2/3 c. lentils, cooked until just tender
2/3 c. split peas, cooked cooked until just tender
2/3 c. black olives, chopped
1/3 c. olive oil
Juice of 1/2 a lemon
2 cloves garlic, pressed or minced
1 inch piece of fresh ginger, grated
2 tsp. dried cumin
1/2 tsp. salt
1/2 tsp. dried turmeric
1/2 tsp. dried coriander
1/4 tsp. dried cardamom
Dried cayenne to taste
1/2 c. chopped fresh cilantro
1/2 c. sweetened coconut flakes
Mix the carrots, potatoes, lentils, peas, and olives in a large container with a tight-fitting lid.
In a separate bowl, combine all remaining ingredients except for the coconut flakes and whisk together.
Pour the dressing over the salad contents, stir well, and seal the container. Let it marinate in the fridge at least 4 hours (an eight-hour work day is ideal). Thirty minutes before serving, add the coconut flakes and stir again, then leave the container on the counter until its contents are at room temperature. Serves 6-8 as an appetizer or light meal.
I served this salad with homemade pita chips and extra lemon wedges.
As always, I encourage you to play around with the recipe. For a creamy dressing, try adding plain yogurt or coconut milk. If you dislike the taste or texture of coconut, try subbing golden raisins, dates, or apples (fresh or dried).
Beat the eggs. Whip the cream. Show no mercy.