Beluga Lentils w/ Persimmons, Radicchio, Roots, Apple + Herb. Citrus Turmeric Ginger Vinaigrette
BELUGA LENTILS
Resembling caviar, beluga lentils add protein, fiber + polyphenols & folate to warm & cool salads. Bonus; they cook quickly & hold a nice firm texture.
SEASONAL FRUITS,
VEGGIES + HERBS
Fuyu Persimmon, crisp sweet apple, beet & carrot w/ spicy sharp radicchio, daikon radish & herby parsley add phytonutrients, fiber & vitamins & minerals.
CITRUS TURMERIC GINGER DRESSING
Loaded with Vitamin C & healthy fats in Extra Virgin Olive Oil, this bright, tangy dressing is also anti-inflammatory and phytonutrient rich.
TOSS IT ALL TOGETHER
The components of this recipe can be made in advance, then tossed together when ready to serve. Knowing what can be made ahead of time can be a game changer for meal prep & gatherings.
INGREDIENTS
2 C Beluga Lentils
4 C H20
2 lemons meyer ideal
1 orange we used blood
ginger root 1 small knob
turmeric root 1 small knob
ACV apple cider vinegar
local honey 1 T
EVOO 1/4 C good quality extra virgin
sea salt such as Maldon + black peppercorns - fresh cracked.
Fuyu Persimmons 2 medium. wash, dry, remove ends; cut in matchsticks
Radicchio 1 small head. peel away & compost any outer wilty leaves. wash/dry stack; roll to chiffonade.
Beetroot 1 large. scrub, remove ends; cut into matchsticks
Carrots 2-3 medium. scrub & julienne (julienne peeler for time saving here)
Watermelon radish 1 small. scrub & slice very thin (mini mandolin ideal)
Apple 1 large firm. wash, dry; cut into matchsticks (we used envy apple; any sweet or tart type will do)
Parsley 1 small bunch. wash, dry. leaves & tender stems plucked; compost the rest. Toppings :: sunflower seeds + hemp hearts
MARKET NOTES: Go for crunch; choose firm carrots, beet, apples. A shallot garlic vinaigrette pairs just as well; sub 1 clove garlic + shallot minced in lieu of ginger turmeric honey. Serves six to eight as a side.
Here’s the plan….
First we get the lentils cooking & then make the dressing. Next, we wash & cut the veggies, fruit & herbs; then put all in the fridge for later or toss & serve.
2 C BELUGA LENTILS
Rinse Lentils thoroughly, then add to a stock pot with 4cups water. Bring to a boil, then immediately reduce to high simmer and cook until firm, but tender ~ 20min. When done, drain cooking water and leave in colander to cool.
MAKE THE DRESSING
Add the first 6 ingredients plus salt + pepper to a bowl. With a whisk in hand, stream the EVOO into the bowl slowly while vigorously whisking to emulsify. Place in a mason jar or similar with lid in fridge if not using immediately. Then, go on to prep veggies as noted in shopping list.
WHEN READY TO SERVE
Add dressing to a large serving bowl. Then add beluga lentils; toss to coat. Next, layer in all veggies, fruits + herbs prepared as noted above. Sprinkle with sunflowers seeds and hemp hearts for added crunch, protein & omega 3.
ENJOY!
A few notes…
We love using what is fresh & available from our local farms. As seasons change, swap out different veggies, fruits & herbs.
In addition, Pomegranate, crunchy bosc pear, walnuts, even dried cherries; all will add new dimensions each time.