Lentil And Arugula Salad With Saffron Aioli Recipes

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.

LENTIL SOUP WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
• Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

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.

ARUGULA LENTIL SALAD FROM HEAVEN

Steps:

• Roast the cashews on a low heat for about three minutes in a pan to maximize aroma. Then throw them into the salad bowl.
• Dice up and fry the onion in olive oil for about 3 minutes on a low heat.
• Move the onion mix into a big bowl.
• Meanwhile chop the chilli/jalapeño and dried tomatoes. Cut the bread into big croutons. Add them to the pan and fry for another 2 minutes until the bread is crunchy. The oil from the sun-dried tomatoes should do.
• Season with salt and pepper.
• Wash the arugula and add it to the bowl. Add the raisins.
• Put the lentils in too. Season with salt, pepper, maple syrup and balsamic vinegar. Finally, serve with the croutons mix.
• Super tasty!

ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)

Steps:

• Dressing - shake in a jar.

QUINOA, LENTIL & ARUGULA SALAD (OIL-FREE)

Steps:

• Stir together the lemon, vinegar, pepper, garlic and vegetable broth. Try and do this first so that you can set it aside as the garlic infuses into the liquid.
• Rinse quinoa in a fine sieve until water runs clear. Drain, transfer to a pot with your liquid of choice and bring to a boil.
• Once boiling, cover reduce heat to a simmer until water is absorbed, about 15 to 20 minutes.
• Remove from the heat for 5 minutes, then uncover and fluff with a fork.
• Pick over and remove any shriveled lentils, debris, or rocks. Rinse the lentils in a fine sieve and drain. Transfer to a pot with your liquid of choice, cover and bring to a boil.
• Once boiling, reduce heat to a simmer, cover and cook until tender, about 15-20 minutes. If necessary, drain the lentils once cooked before adding it into the salad.
• Combine all of the ingredients and toss. Add fresh black pepper and salt to taste.

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.

LEMONY ROASTED BROCCOLI, ARUGULA AND LENTIL SALAD RECIPE

Steps:

• Preheat oven to 425 degrees F 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.

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.