Warm French Green Lentil Salad

Serves: 6 to 8

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

For the salad

For the vinaigrette

Preparation

To make the salad

Rinse the lentils and place in a saucepan. Add enough water to cover the lentils by 2 to 3 inches. Salt the water and bring it to a boil. Reduce the temperature, cover the pan and cook the lentils, stirring occasionally, until they are al dente — tender but not pureed. This will take about 20 minutes. Drain the lentils (don’t rinse them) and allow to cool slightly.

While the lentils are cooking, toss the cauliflower in the olive oil and sprinkle with a little salt. Place under the broiler until lightly caramelized.

Toss the lentils with the cauliflower, spinach, parsley, basil and pistachios. Toss with enough of the warm dressing to make them glossy.

Garnish with feta and seared fennel slices if desired.

To make the vinaigrette

Combine the shallot, garlic and chili flakes in a heat-proof metal or glass bowl.

In a small saucepan, heat the oil over medium heat, until the surface begins to move. Carefully pour the oil over the shallot mixture in the bowl. It should sizzle a bit. Immediately add the vinegar, Dijon mustard or brown sugar and the salt and pepper. Add the dressing to the lentils while still warm.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 16, 2013.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: lentils, salad, spinach

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