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lili@delightfulpalate.net

Lentil Nicoise Salad

Lentil Nicoise Salad

FRENCH LENTIL NICOISE SALAD RECIPE

adapted The First Mess

Serves: 6-8

 

Dressing:

1 cup Delightful Palate’s Balsamic Garlic Honey Vinaigrette

 

Salad:

1/2 pound of French lentils, rinsed

1 can of Coconut milk (optional)

1 cup chicken stock

½ lb mini potatoes

1/3 pound green beans, stems removed

1 ½ lbs asparagus, woody ends trimmed

Sea salt and ground black pepper

1/4 cup pitted black olives, cut in half

1 tablespoon minced chives

 Bring a medium saucepan of Chicken Broth and coconut milk to a boil over medium-high heat. (you may use all water) Add the lentils to the liquid and a fat pinch of salt. Simmer the lentils until just tender, but still quite chewy, about 20 minutes. Drain the lentils and transfer them to a medium bowl. Toss the lentils with 2 tablespoons of the Balsamic Garlic Honey vinaigrette. Set aside.

 Fill the saucepan with water  one more time and bring it to a boil over medium-high heat. Add the green beans to the water with a pinch of salt. Simmer the green beans, uncovered, until they're crisp-tender, about 4-5 minutes. Drain the green beans and rinse with very cold water to stop the cooking process. Set aside.

 Fill a 10” skillet with water and bring it to a boil over medium-high heat. Add a pinch of salt and asparagus to the water.. Simmer the asparagus, uncovered, until they're crisp-tender, about 2-3 minutes, (depending on size). Drain the asparagus and rinse with very cold water to stop the cooking process. Set aside.

 

Roast Potatoes:

3 pounds small red or white potatoes (2 bags 1.5 lbs. each)

¼ cup Delightful Palate’s Balsamic Garlic Honey vinaigrette

1 ½ teaspoon of sea salt

1 teaspoon black pepper

3 garlic cloves,,smashed

2 tablespoons minced fresh parsley

 Preheat oven to 450 degrees Fahrenheit. Rinse and dry the potatoes thoroughly. Slice in half lengthwise. In a large prep bowl, toss potatoes with Balsamic Garlic Honey vinaigrette, garlic cloves pepper, and salt.

Place the potatoes cut-side up and spread them out evenly on a baking sheet Roast for 15 minutes, then flip the potatoes and roast another 10 minutes, until potatoes are crispy on the edges and fork-tender. Remove the potatoes from the and allow them to cool slightly.

 On a large platter, in sections, top the lentils with the asparagus, potatoes, green beans, olives, and, Drizzle the remaining Balsamic Garlic Homey vinaigrette over the salad, and garnish with the chives. Serve immediately.