Description
Using lentils in your salad recipe can bring about a fullness you won’t receive with just arugula.
Ingredients
- 1 pt cherry tomatoes
- ½ lb mini peppers
- 1 sprig rosemary
- Extra-virgin olive oil, to cover
- 1 tsp Dijon mustard
- ⅓ cup balsamic vinegar
- 1 tsp honey or sugar
- 1 tsp kosher salt
- ⅓ cup avocado oil
- ⅓ cup extra-virgin olive oil
- 1 cup French (Puy) lentils
- Romaine hearts
- Arugula
Instructions
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To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.
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For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.
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For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.
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Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.