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Categories:
red lentils ground cumin red pepper bay leaf kosher salt Giardiniera baby arugula red wine vinegar mustard sugar kosher salt extra-virgin olive oil
Viewed: 16 - Published at: 3 months agoIngredients
- 1 pound red lentils
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- Kosher salt and freshly cracked black pepper
- 12 ounces giardiniera
- 6 cups lightly packed baby arugula
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- Kosher salt and freshly cracked black pepper
- 1/4 cup extra-virgin olive oil
Method
- For the lentils: Set a large saucepan over high heat.
- Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds.
- Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper.
- Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes.
- Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft.
- Cool in the refrigerator for 5 minutes.
- For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop.
- Wash the arugula and dry well.
- For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper.
- While whisking, add the olive oil to emulsify.
- Assemble the salad in a large bowl by folding the giardiniera in with the lentils.
- Dress lightly with the vinaigrette and serve immediately over the arugula.
