Cuban Lentil Salad With Spicy Vinaigrette Recipes

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CUBAN POTATO SALAD WITH SCALLION VINAIGRETTE



Cuban Potato Salad with Scallion Vinaigrette image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pounds small red potatoes, cut into 1/2 inch pieces
3 cups cooked black beans
2 bunches of scallions, white and part of green, sliced
1 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup mayonnaise
1/2 bunch chives, thinly sliced, for garnish

Steps:

  • Bring a pot of salted water to a boil and cook the potatoes until tender, about 10 minutes. Set aside. When cool, transfer to a large bowl and combine with black beans.
  • In a blender combine the scallions, sour cream and lemon juice. Pulse a few times to mix, then puree until smooth. Add salt, pepper and mayonnaise. Blend just to combine. Garnish with chopped chives.
  • Drizzle vinaigrette over salad, then toss until potatoes and beans are well coated.

WARM LENTILS WITH MUSTARD VINAIGRETTE



Warm Lentils with Mustard Vinaigrette image

Provided by Anne Burrell

Categories     side-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 18

1 1/2 cups black lentils
2 bay leaves
2 cloves garlic, smashed
1 stalk celery
1 small bundle fresh thyme
1/2 carrot, peeled
1/2 fennel bulb
1/2 red onion, peeled, root end left on
Kosher salt
Olive oil, for sauteing
1/2 carrot, finely diced
1/2 fennel bulb, finely diced, plus fennel fronds, for garnish
1/2 onion, finely diced
1 clove garlic, smashed
1/2 cup red wine vinegar
3 tablespoons whole-grain mustard
Kosher salt
1 tablespoon chopped fresh parsley

Steps:

  • For the lentils: In a large saucepan, combine the lentils, bay leaves, garlic, celery, thyme, carrot, fennel, red onion and a good amount of salt. Add water to the pan until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, and then reduce the heat to a simmer. Cook until the lentils are soft, 20 to 30 minutes. Ladle off 1 cup of the lentil-cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Drain the lentils.
  • For the warm salad: Heat a large saute pan with enough olive oil to coat the pan. Add the diced carrots, fennel and onions and sweat the vegetables about 5 minutes. Add in the garlic and saute 1 minute more. Add in the lentils, red wine vinegar and mustard. Pour in a couple tablespoons of the reserved cooking liquid and cook down for a couple minutes. Season with salt and garnish with chopped parsley and fennel fronds.

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