Warm French Green Lentil Salad
Serves: 6 to 8
For the salad
- 1 1/2 cups green lentils Add to list
- Salt, to taste Add to list
- 1 cup cauliflower florets Add to list
- 1 tablespoon olive oil Add to list
- 2 cups baby spinach leaves, whole or coarsely chopped Add to list
- 1/2 cup Italian parsley, whole leaves or coarsely chopped Add to list
- 1/2 cup fresh basil, whole leaves or coarsely chopped Add to list
- 1/2 cup shelled pistachios Add to list
- Warm vinaigrette Add to list
- 2 to 3 ounces feta or chèvre cheese, for garnish (optional) Add to list
- Pan-seared slices of fennel bulb, for garnish (optional) Add to list
For the vinaigrette
- 2 tablespoons minced shallot Add to list
- 2 to 3 cloves garlic, minced Add to list
- Pinch of red chili flakes Add to list
- 1/3 cup extra virgin olive oil Add to list
- 3 tablespoons red wine vinegar or balsamic vinegar Add to list
- 1 teaspoon of either Dijon mustard and/or brown sugar (optional) Add to list
- 1 teaspoon salt Add to list
- 1 teaspoon freshly ground pepper Add to list
To make the salad
Rinse the lentils and place in a saucepan. Add enough water to cover the lentils by about 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 and/or brown sugar and the salt and pepper. Add the dressing to the lentils while still warm.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 16, 2013.
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.