Wednesday, November 30, 2011

Lentil Salad with Maple-Balsamic Vinaigrette


I'm sitting here trying to think of something inspired to write about this delicious salad but all I can think about is how rushed I am in the kitchen. A very different feeling than 16 months ago. Now everything I do is spastic, with a time crunch, and sometimes half-assed.

That's the truth. But if you also have a spastic and sometimes half-assed kitchen then this recipe is for you.



Lentil Salad with Maple-Balsamic Vinaigrette 

1 1/2 cups French green lentils, checked for stones and rinsed
1 carrot, peeled and shredded or peeled into ribbons
1/2 head of radicchio, shredded with a knife
3 scallions, chopped
1/2 cup raisins, roughly chopped
1 cup walnuts, toasted and chopped

3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1/4 cup olive oil
3/4 teaspoon kosher salt
a few grinds of black pepper


1. Fill a large saucepan with water, add the lentils and bring to a boil. Reduce heat and simmer, partially covered, until lentils are cooked, about 18 to 20 minutes. The lentils should be tender, but still holding their shape (not mushy). Drain.

2. When cool, combine the lentils, carrot, radicchio, scallion, and raisins in a serving bowl. 

3. To make dressing, in a separate bowl, whisk together the vinegar, lemon juice, maple syrup, olive oil, salt and pepper. This salad tastes best at room temperature on the day it's made. When ready to serve, add the dressing to the salad and mix well. Garnish with chopped walnuts.

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