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From our Bulk Section
- Named after the glossy plump shape of the beluga whale, these black Lentils are a small but nutritionally mighty member of the legume family. They boast a complex rich flavour and readily absorb flavors from other foods and seasonings making them delicious and versatile.
Black Beluga Lentil Salad with Goat Cheese
INGREDIENTS:
- 1 cup black beluga lentils
- 1 medium shallot, diced
- 3 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp sugar
- 1 tsp coarse sea salt
- black pepper to taste
- 2 Tbsp capers
- 2 Tbsp diced roasted red pepper
- 1 Tbsp chopped flat leaf parsley
- 1 Tbsp sliced chives, plus a bit for garnish
- 2 oz fresh goat cheese
- fresh salad greens
PREPARATION:
- Rinse the lentils and place them in a pot of 4 cups of boiling water. Simmer for 5 minutes and add the shallots. Simmer for an additonal 10 minutes or until tender, but with a little resistance “to the tooth”. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
- In a large bowl, combine the cooled lentils with the olive oil, lemon juice, vinegar, sugar, salt and pepper. Add the capers, roasted pepper, parsley and chives and toss briefly.
- Arrange a small amount of salad greens on each plate and mound about a 1/4 cup of the lentil mixture on top of the greens. Crumble a little of the goat cheese over the lentils. Drizzle with a little additional olive oil and sprinkle with a few sliced chives.
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