This simple salad recipe uses sweet heirloom tomatoes and Saskatchewan-grown beluga lentils and makes for a simple lunch on its own, or a perfect side dish for barbecued meats.
1 Tbsp Dijon
1 Tbsp Grainy Dijon
2 cloves Garlic
1 Tsp organic honey
¼ cup Red wine vinegar
1 Tbsp. Fresh thyme
¼ Cup chopped fresh parsley
1 cup camolina oil
1 cup beluga lentils
3 cups chicken stock or water
1 Tbsp butter
1 Tsp red wine vinegar
4 large heirloom tomatoes (halved and cut into wedges)
1 head butter lettuce
1 cup (approximately 250 grams) of crumbled Dragon’s Breath blue cheese
- Place everything except for oil in a blender or processor and pulse several times to combine.
- Blend on medium speed and slowly pour in oil until vinaigrette emulsifies.
- Season to taste with salt and pepper and set aside until ready to serve salad.
- (note: will keep in the fridge for up to a one week)
- Place in pot along with and stock to a boil on medium-high heat.
- Reduce heat to low, cover and simmer until the lentils are tender, approximately 15 minutes.
- Drain any excess water and transfer to medium bowl.
- Stir in vinegar and butter and place in refrigerator to cool.
- When ready to assemble salad, tear leaves of butter lettuce onto on a large plate or serving platter and top with lentils and tomato wedges.
- Sprinkle blue cheese on top, drizzle with as much vinaigrette as desired.
- Finish with a light seasoning of sea salt.
- Serve immediately.