Lentil And Arugula Salad With Saffron Aioli Recipes

ARUGULA AND LENTIL SALAD WITH GOAT CHEESE

Steps:

• Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
• Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
• Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.

LENTIL AND ARUGULA SALAD WITH SAFFRON AIOLI

Steps:

• Cook the lentils in salted water, covered, for 30 minutes or until tender. Drain and cool. Add the shallot, vinegar and olive oil and toss well. Set aside.
• Make the saffron aioli. Peel the garlic cloves and mash them with half a teaspoon of salt in a mortar and pestle. Add the egg yolk and mix in thoroughly. Gradually add the olive oil little by little beating continually until you have a thick emulsion (this can also be done in a blender). Add the vinegar by the tablespoon to thin the sauce.
• Soften the saffron in the warm water. Add it to the aioli and mix in with a chopstick or a small fork. Let it sit for an hour or so, refrigerated, to develop the flavor.
• Thoroughly wash and dry the arugula. Arrange the leaves either on an individual plate or a large serving dish and spoon the lentils in the center. Serve with the aioli.

LENTIL, PEAR, AND ARUGULA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
• Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
• In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
• In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
• Drizzle the dressing over the salad and toss well. Serve immediately.
• Enjoy!

ARUGULA SALAD WITH FRENCH LENTILS, SMOKED CHICKEN, AND ROASTED PEPPERS

Steps:

• In a medium saucepan, combine lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
• While lentils are cooking, roast red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heat-proof bowl, cover with plastic wrap, and let stand until cool. Peel and seed peppers, and cut into 1/2 inch slices. Place strips in a small saucepan with 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
• In a large bowl, whisk together vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of dressing to lentils, and toss to coat. Add arugula, chicken, and cooled pepper strips to remaining dressing, and toss. Season both salads with salt and pepper. Arrange lentils into mounds on each of six salad plates, form a well in the center of each, and fill with arugula mixture.

LENTIL, BEETROOT AND ROCKET (ARUGULA) SALAD

Steps:

• At Home: combine lentils and beetroot. Toss in vinegar.
• At lunch: serve lentils and beetroot on the rocket and sprinkle a small serving of fetta cheese ontop.