Lentil Salad with Lemon-Rosemary Vinaigrette

Lentil Salad with Lemon-Rosemary VinaigretteThis easy-to-prepare lentil salad works nicely as a main salad or side dish.  It’s GAPS and SCD-legal.

Serves:  8

Prep time:  10 minutes

Cook time:  45 minutes

Source:  Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking

Ingredients

For the vinaigrette:

  • 2 large lemons, freshly squeezed and zested
  • 1 tablespoon fresh rosemary (minced)
  • 2 pinches sea salt
  • 1/2 cup extra-virgin olive oil

For the lentils:

  • 3 cups carrots (peeled and coarsely chopped)
  • 1 bunch asparagus
  • 2 large shallots (cut lengthwise into thin wedges)
  • 2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
    sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1-1/2 cup French lentils (small greenish/black)
  • 1 bay leaf
  • 1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

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Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette The bitterness of dandelion greens makes them an excellent digestive agent in this dandelion salad – perfect for spring!

Serves:  4

Prep time:  10 minutes

Cook time: 2 minutes

Ingredients

  • 2 bunches dandelion greens
  • 2 tablespoons olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
  • 1 tablespoon raw apple cider vinegar
  • 2 teaspoons raw, local honey
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

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