Warm French Green Lentil Salad | PCC Natural Markets

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Warm French Green Lentil Salad

Serves: 6 to 8

Your rating: None (15 votes)
Your rating: None (15 votes)


For the salad

For the vinaigrette

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


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.

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