Beluga Lentil Salad
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Credit: Rico Rivera, Chef, Flora, Oakland, Calif.
The National Culinary Review, November/December 2013
16 cups cooked black lentils, preferably beluga, room temperature
4 cups queso fresco
5 Cara Cara oranges, peel and pith removed, cut across into rounds
5 blood oranges, peel and pith removed, cut across into rounds
4 medium grapefruit, peel and pith removed, segmented, juice reserved
12 cups cleaned frisee leaves
6 cups thinly sliced fennel
About ¼ cup freshly squeezed lime juice
About ½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Vinaigrette (recipe follows)
¾ cup reserved freshly squeezed grapefruit juice
¼ cup + 2 T. freshly squeezed lime juice
¼ cup + 2 T. champagne vinegar
2½ T. Dijon mustard
2 cups extra virgin olive oil
1 cup minced shallots
Method: Put lentils in hotel pan; pour half vinaigrette over top, stirring to coat. Stir in remaining vinaigrette. Gently fold in queso fresco. For each serving, spoon generous ¾ cup lentil mixture into bowl; top with round of Cara Cara orange, round of blood orange and a few grapefruit segments. Toss about ½ cup frisee and ¼ cup fennel slices in lime juice and olive oil; season with salt and pepper. Arrange to one side of lentils.
Method: Whisk together grapefruit juice, lime juice, vinegar and mustard. Whisk in oil, season to taste with salt. Stir in shallots. Sauteed Swiss Chard and Garbanzos
24 (¾-cup] servings
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