CATEGORY:
Salad
SERVES:
6-10
CONTRIBUTOR:
Mary Papoulias-Platis
Greek Lentil and Hazelnut Salad
Mary Papoulias-Platis
Owner, Ethos Culinary, Carlsbad, California
EthosCulinary.com
Blog: www.californiagreekgirl.com
Instagram: CalGreekGirl
Facebook: California Greek Girl
Pinterest: California Greek Girl
SERVES 6-10
INGREDIENTS
- 10 2/3 ounces French Lentils, rinsed in cold water and drained
- 1 carrot, peeled and cut into ¼-inch pieces, blanched
- 2/3 cup stalk celery, cut into 1/4-inch pieces, blanched
- 1/3 leek, white only, cut into small, diced pieces, blanched
- 5 1/3 ounces toasted, blanched hazelnuts, skins removed, roughly chopped
FOR THE MUSTARD HAZELNUT VINAIGRETTE:
- 8 ounces Champagne vinegar
- 2 ounces spicy brown mustard
- ½ ounce sugar
- 4 shallots, minced
- 2 ½ cups extra virgin olive oil
- 4 ounces hazelnut oil
- ½ ounce dill, chopped
- ½ ounce parsley, chopped
- 2 tablespoons chives, minced
- Salt, as needed
- Pepper, as needed
METHOD
- Simmer the lentils in water until they are tender, according to package directions. Refresh in cold water and drain well.
- Combine the lentils, carrot, celery, leek and hazelnuts. Cover and refrigerate until ready to serve.
- For the dressing, Combine the vinegar, mustard, sugar, and shallots.
- Whisk in the oils slowly.
- Add the herbs and season with salt and pepper. Serve immediately, or cover and refrigerate until needed.
- Up to 4 hours before serving, combine the lentil mixture with the vinaigrette. Serve at room temperature or chilled. Season if needed before serving. This recipe is even better when made a day in advance.
- Serve on a thick slice of fresh tomato as a salad. For a buffet, serve in a beautiful dish.
