Ingredients
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60 g Salad mixendive varieties
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60 g Arugula
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60 g CheeseEmmentaler
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10 halves Walnut
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2 tbsp Beluga lentils
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60 g Grapes
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3 tbsp Extra Virgin olive oil
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1 tsp Balsamic vinegar
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to taste Salt
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1 tsp Honey
Directions
This salad has a very peculiar taste. What makes this salad so piquant is a combination of different endive varieties: curly endive, or frisée, escarole, or broad-leaved endive, radicchio, Chinese cabbage and rocket. Complemented with cheese, sweet grapes, nuts and black lentils is becomes a piece of art.
Honey and balsamic vinegar dressing accents this salad to advantage.
Since walnuts here should be succulent, as if young, we are going to soak them first.
The salad is fantastic and surprising! You must definitely try it!
Today's visits: 1.
Steps
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1
Done
30 мин
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SOAKING WALNUTSCover the walnuts with boiling water to 1-2 cm above the walnuts. You can use walnuts as soon as water cools but it’s better to place them in the fridge overnight. Then drain the water, rinse the nuts and arrange them on a towel to let dry. |
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2
Done
20 мин
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COOKING LENTILSCook black lentils until done (for 15-20 min - it should be tender but firm), drain the water and let chill. |
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3
Done
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PREPARING THE REST OF INGREDIENTSCut the cheese into 0.5х0.5 cm cubes. Rinse the greens, shake off any excess water. |
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4
Done
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PREPARING DRESSINGMix together olive oil, balsamic vinegar, honey and salt. Dress the salad. |
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5
Done
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SERVINGIn a salad bowl, add the greens and dress with half of the dressing. Toss carefully. Divide among the plate; add cheese cubes, grapes, walnuts and black lentils. Dress with the remaining dressing. |
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6
Done
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STORINGIngredients can be stored in the fridge separately. Assemble the salad before serving. |
