Lentil Arugula Salad With Meyer Lemon Vinaigrette Recipes

LEMONY ROASTED BROCCOLI, ARUGULA AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper for easy-clean-up. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters.
• Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 24 to 28 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
• In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.
• Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.
• In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately.

MEYER LEMON VINAIGRETTE

Steps:

• Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

LENTIL ARUGULA SALAD WITH MEYER LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, zest, honey, shallot and olive oil. Season to taste with salt and pepper and set aside.
• Place arugula, sweet potato, lentils, goat cheese and avocado in a serving bowl. Toss with Meyer lemon vinaigrette.

FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING

Steps:

• To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
• To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
• Place the arugula in a medium mixing bowl and toss with remaining dressing.
• Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.