Pickled Lentil Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
6-8 servings

Pickling is one of the top trends of the year, according to the National Restaurant Association’s 2014 culinary forecast. Chef Leventhal lives in the heart of dry pea and lentil country in Eastern Washington state and makes the most of these high-protein crops in her recipe development. Here, she cooks and pickles lentils to use in a vegan salad.

Ingredients

1 cup dry lentils
2 large garlic cloves, smashed
2 bay leaves, divided
2 tsp. coriander seed
2 tsp. mustard seed
1/4 tsp. turmeric
1 cup distilled or rice wine vinegar
1/2 cup sugar
1/2 cup water
2 tbsp. minced shallots
1 tsp. minced garlic
Grated zest from 1/2 lemon
Pinch chili flakes
Arugula and butter leaf lettuce
Champagne Vinaigrette (recipe follows)

Champagne Vinaigrette
1 egg yolk
1 tbsp. Dijon mustard
1 tbsp. minced shallots
1 tsp. minced garlic
1/2 cup Champagne vinegar
1/3 cup honey
1/2 lemon, juiced
1/2 tsp. ground black pepper
Salt, to taste
1 cup grape seed or vegetable oil

Steps

  1. In large saucepan, bring lentils and 2 cups salted water to a low boil. Add smashed garlic and 1 bay leaf. Cook 20 min. or just until tender. Drain and spread on baking sheet to cool.
  2. In dry saucepan over med. heat., toast coriander seed until fragrant. Add 1 bay leaf, mustard seed, and turmeric; toast gently.
  3. Add vinegar, sugar, water, shallots, minced garlic, lemon zest and chili flakes; bring to a quick boil. Remove from heat and let stand to bloom flavors.
  4. Once lentils and brine have cooled, combine them in 2-qt. container; refrigerate overnight.
  5. For service, spoon lentil mixture on lettuce and arugula. Drizzle with Champagne Vinaigrette.

Champagne Vinaigrette
In blender, combine egg yolk, mustard, shallots and garlic; blend until smooth. Add vinegar, honey, lemon juice, pepper and salt; blend to mix. Slowly stream in oil; blend until emulsified.

More From FoodService Director

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources