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Aged Cheddar Lentil Salad with Spinach
1 pound lentils, about 2 1/2 cups
1 small onion, halved
1 carrot, halved
1 clove garlic
1 bay leaf
1/3 cup pecans
4 tablespoons red or white wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil
1 1/2 pounds spinach, stems removed, leaves washed well
1/4 pound aged cheddar cheese
In a medium pot, combine lentils, onion, carrot, garlic, bay leaf and
enough water to cover by 2 inches. Bring to a boil. Reduce heat and
simmer, partially covered, until lentils are tender, about 30 minutes.
Drain and discard onion, carrot, garlic, and bay leaf.
In small frying pan, toast pecans over moderately low heat, stirring
frequently, until golden brown, about 5 minutes. Chop them.
In large glass or stainless steel bowl, whish together 2 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil slowly, whisking. Shred half the spinach and put in a large glass or stainless steel bowl. Add the hot lentils, and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss mixture gently until spinach wilts.
Toss remaining spinach with remaining dressing and put on plates. Top with lentil mexutre and toasted pecans. Using a vegetable peeler, shave cheese over the top.
Serves 4.
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Aged Cheddar Lentil Salad with Spinach
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Category: Recipes
Prep Time: Cook Time: Total Time:
Aged Cheddar Lentil Salad with Spinach
1 pound lentils, about 2 1/2 cups
1 small onion, halved
1 carrot, halved
1 clove garlic
1 bay leaf
1/3 cup pecans
4 tablespoons red or white wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil
1 1/2 pounds spinach, stems removed, leaves washed well
1/4 pound aged cheddar cheese
In a medium pot, combine lentils, onion, carrot, garlic, bay leaf and
enough water to cover by 2 inches. Bring to a boil. Reduce heat and
simmer, partially covered, until lentils are tender, about 30 minutes.
Drain and discard onion, carrot, garlic, and bay leaf.
In small frying pan, toast pecans over moderately low heat, stirring
frequently, until golden brown, about 5 minutes. Chop them.
In large glass or stainless steel bowl, whish together 2 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add oil slowly, whisking. Shred half the spinach and put in a large glass or stainless steel bowl. Add the hot lentils, and toss with half the dressing, the remaining 2 tablespoons vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss mixture gently until spinach wilts.
Toss remaining spinach with remaining dressing and put on plates. Top with lentil mexutre and toasted pecans. Using a vegetable peeler, shave cheese over the top.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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