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Black Lentil Pea Shoots Salad with Feta Vinaigrette - CaliZona
2 - 4 servings
Ingredients
Salad
1
Cup
Dried Black Lentil
1
Container Pea Shoots
1
Basket Cherry Tomatoes - sliced in half
1
Cucumber - thinly sliced - quartered
1/2
Cup
Feta - or to taste
Lemon Wedges - optional
Feta Vinaigrette - recipe below
Feta Vinaigrette
Makes 1 Cup
1
Cloves
Garlic
1/4
Cup
Sheep Feta Cheese
1/2
Cup
Extra Virgin Olive Oil
1/4
Cup
Champagne Vinegar
1/2
Tablespoon
Fresh Squeezed Lemon Juice
1
Teaspoon
Dijon Mustard
1/2
Teaspoon
Sea Salt - or to taste
1/4
Teaspoon
Black Pepper
Instructions
Lentils
Sort the lentils to make sure there are no rocks then rinse and drain.
Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
Cook for 15 - 20 minutes, you don’t want them too soft or they will be mushy.
While the lentils are cooking start the vinaigrette.
Strain and let cool.
Feta Vinaigrette
Add garlic to a food processor or blender and mince. Measure and add all other ingredients and blend well.
Assemble
When the lentils are cool, toss together with the pea shoots, cucumbers, tomatoes and feta. Serve the dressing on the side along with wedges of lemon.