Lentil Salad With Spinach Pecans And Cheddar Recipes
SPINACH AND LENTIL SALAD WITH OREGON BLUE CHEESE AND TART CHERRY VINAIGRETTE
Steps:
- In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
- In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
- In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
- Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
- Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.
LENTIL SALAD WITH SPINACH PECANS AND CHEDDAR
This comes from one of my Food and Wine cookbooks. They say to serve this with a petite sirah. I'm posting it for ZWT3.
Provided by dicentra
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil.
- Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes.
- Drain; discard the onion, carrot, garlic and bay leaf.
- In a small frying pan, toast the pecans over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Chop them.
- In a large glass or stainless steel bowl, whisk together 2 tablespoons of the vinegar, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add the oil slowly, whisking.
- Shred half of the spinach and put in a large glass or stainless steel bowl.
- Add the hot lentils, half of the dressing, the remaining vinegar, salt and pepper. Toss gently until the spinach wilts.
- Toss the remaining spinach with the remaining dressing and put on plates. Top with the lentil mixture and toasted pecans.
- Using a vegetable peeler, shave the cheese over the top.
Nutrition Facts : Calories 873.6, Fat 44.9, SaturatedFat 10.6, Cholesterol 29.8, Sodium 912.3, Carbohydrate 79.6, Fiber 40, Sugar 5, Protein 42.5
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- In a medium pot, combine the lentils, onion, carrot, garlic, bay leaf, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, partially covered, until the lentils are tender, about 30 minutes. Drain; discard the onion, carrot, garlic, and bay leaf.
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