Curried Red Lentil Salad

Menu Part: 
Salad
Cuisine Type: 
Indian
Serves: 
8 servings

This salad uses dried red lentils marinated in a vinaigrette made with oil, vinegar, sriracha, honey, garam masala, salt, dry mustard and turmeric. The salad makes a great side dish to Indian dishes.

Ingredients

11⁄2 cups corn oil
1⁄3 cup red wine vinegar
1 tsp. sriracha sauce
2 tbsp. honey
1 tbsp. garam masala
2 tsp. salt
1 tsp. dry mustard
1⁄2 tsp. turmeric
1 lb. dried red lentils
2 qt. boiling water
1⁄2 cup Italian parsley, minced
1⁄2 cup red onions, finely diced
8-oz. log semi-soft goat cheese
1⁄4 cup coarsely ground black pepper
1 lb. mixed baby lettuces
16 pieces semi-dried marinated tomatoes 

Steps

1. For vinaigrette, whisk together oil, vinegar, sriracha, honey, garam masala, salt, dry mustard and turmeric. Set aside.

2. Wash lentils and drain. In large pot, cook lentils in boiling water until just tender, about 5 to 6 minutes. Drain and rinse lentils well.

3. Reserve 1/2 cup of vinaigrette for lettuces. Combine remaining vinaigrette with lentils. Refrigerate overnight.

4. Two to four hours before serving, add parsley and onions to lentils and place back into refrigerator. Roll goat cheese in cracked black pepper to coat, and then refrigerate.

5. To plate each order, toss 2 ounces of mixed greens with 1 tablespoon of dressing and place in semicircle around edge of plate. Place ½ cup of lentil salad in center of plate. Garnish with two ½-oz. slices peppered goat cheese and 2 pieces of marinated tomatoes. 

Recipe by University of Missouri Health Care, Columbia, Mo.

More From FoodService Director

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources