Lentil Salad With Frisée
Lentil Salad With Frisée
PrintIngredients
For the Salad:
- 1 1/2 cups green lentils
- 2 garlic cloves, minced
- 1/2 small yellow onion, finely diced
- 1 bay leaf
- 2 tsp. fresh mint, chopped
- 1 Tbsp. each fresh parsley, marjoram and oregano
- 1/2 cup finely diced roasted red peppers
- Kosher salt and freshly ground pepper, to taste
- 1 small head frisée, core removed and rinsed in cold water
For the Lemon Vinaigrette:
- Juice of one lemon
- 1/4 tsp. paprika
- Pinch of cayenne pepper
- 1 garlic clove, minced
- 1/4 tsp. kosher salt
- 6 Tbsp. olive oil
Instructions
- Rinse the lentils and cover with cold water. Add the garlic, onion and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, but firm. Drain. Let cool slightly. Remove the bay leaf and fold in the herbs and half of the peppers.
- Season with salt and pepper. Set aside.
- Put the frisée in a small bowl and toss lightly with the lemon vinaigrette. Spread about 1/4 cup of lentils on a plate. Top with a small amount of frisée and the remaining peppers.
- For the vinaigrette whisk all of the ingredients together.
Makes 4 servings.
