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

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources