Lentil Arugula Salad With Feta And Red Wine Shallot Vinaigrette Recipes
LENTIL ARUGULA SALAD WITH FETA AND RED WINE SHALLOT VINAIGRETTE
This lentil salad is creamy, tangy, salty, and earthy, with bright acidity. I used a Bulgarian sheep's milk feta, which was less salty and creamier than the most common grocery store varieties like Athenos, but use any feta you like. You can also substitute a soft goat cheese for the feta. If you want a shortcut, I've made versions of this starting with the precooked lentils at Trader Joe's, which means this can come together in minutes instead of about a half an hour. You could also cook the lentils a day or two ahead of time and then throw the rest of it together later. I use salt packed capers, which need to be soaked and rinsed of excess salt before adding them, but brined capers are fine here too. This salad is a great make ahead dish. It keeps well in the refrigerator for several days.
Provided by Mary Kasprzak
Categories salad
Time 30m
Number Of Ingredients 10
Steps:
- Fill a medium saucepan about half-full with water, cover and bring to a boil. Add the lentils and the bay leaf (if using) and reduce heat to low. Cook the lentils, uncovered, in barely simmering water for 20-25 minutes, until just tender. Drain the lentils and discard the bay leaf.
- In a large mixing bowl, add the minced shallot, the red wine vinegar, and the dijon, and stir until combined. Add the olive oil and a pinch of salt and whisk until emulsified.
- Add the lentils and stir until coated. Then add the arugula and capers and toss until coated and well combined. Add the crumbled feta and toss until distributed throughout. Taste to see if it needs more salt (this will depend on your feta). Add a few good cracks of black pepper. Serve, warm, cold or at room temperature.
- Will keep, refrigerated, for about 3 days.
Nutrition Facts : Calories 215 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 761 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ARUGULA SALAD WITH SHALLOT VINAIGRETTE AND CROSTINI
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the vinaigrette: Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Reserve 1/3 of a cup of the shallot oil for the crostini. Pour oil and shallots in a bowl and whisk in 3 tablespoons red wine vinegar.
- For crostini: Cut day old or frozen bread into rounds 1/4-inch thick. Char grill or broil toasts on each side. Dot toasts with your infused shallot oil. Top toasts with chopped herbs, black pepper and grated cheese. Broil toasts until cheese is golden brown, 45 seconds to 1 minute.
- Assembly: Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. Serve with crostini.
LENTIL SALAD
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 10m
Number Of Ingredients 9
Steps:
- Cook some French green lentils.
- While they're still warm, combine with tomatoes, olives, capers and feta.
- Toss with a vinaigrette made with olive oil, red-wine vinegar, Dijon mustard, minced shallots and chopped tarragon.
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