{"id":869,"date":"2011-04-12T16:20:57","date_gmt":"2011-04-12T16:20:57","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=869"},"modified":"2011-04-12T16:20:57","modified_gmt":"2011-04-12T16:20:57","slug":"salade-de-lentilles-beluga-et-herbes-fraiches","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=869","title":{"rendered":"Salade de lentilles beluga et herbes fra\u00eeches"},"content":{"rendered":"<ul>\n<li>lentilles beluga<\/li>\n<li>Persil<\/li>\n<li>Ail nouveau<\/li>\n<li>Oignons nouveaux<\/li>\n<li>Graines du paradis<\/li>\n<li>Um\u00e9bosis<\/li>\n<li>Huile d\u2019olive<\/li>\n<li>Moutarde<\/li>\n<\/ul>\n<p>Cuire les lentilles \u00e0 l\u2019eau avec un petit bout d\u2019algue kombu. D\u00e8s que l\u2019eau bout, r\u00e9duire le feu et laisser fr\u00e9mir. Observer la cuisson et l&rsquo;interrompre juste au moment o\u00f9 les lentilles deviennent tendres avant que les grains se d\u00e9fassent. Saler au 2\/3 de la cuisson.<br \/>\nPr\u00e9parer une vinaigrette relev\u00e9e aux \u00e9chalotes ou aux oignons nouveau, \u00e0 l&rsquo;ail et la graine de Paradis fra\u00eechement moulue. Y ajouter un ou deux melons coup\u00e9s en morceaux et, si envie, un concombre. Ciseler un bon bouquet de persil plat.<br \/>\nM\u00e9langer, rectifier l&rsquo;assaisonnement et servir en parsemant la salade de quelques herbes fraiches ou fleurs fraiches ou s\u00e9ch\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>lentilles beluga Persil Ail nouveau Oignons nouveaux Graines du paradis Um\u00e9bosis Huile d\u2019olive Moutarde Cuire les lentilles \u00e0 l\u2019eau avec un petit bout d\u2019algue kombu. D\u00e8s que l\u2019eau bout, r\u00e9duire le feu et laisser fr\u00e9mir. Observer la cuisson et l&rsquo;interrompre juste au moment o\u00f9 les lentilles deviennent tendres avant que les grains se d\u00e9fassent. Saler [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,36,134,135],"tags":[174,98,220,107],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/869"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=869"}],"version-history":[{"count":1,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/869\/revisions"}],"predecessor-version":[{"id":870,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/869\/revisions\/870"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}