Cuban Lentil Salad With Spicy Vinaigrette Recipes

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SPICY RED LENTIL SALAD WITH PICKLED VEGETABLES



Spicy Red Lentil Salad with Pickled Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound red lentils
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 bay leaf
Kosher salt and freshly cracked black pepper
12 ounces giardiniera
6 cups lightly packed baby arugula
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon sugar
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil

Steps:

  • For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.
  • For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.
  • For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.
  • Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.

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