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Black Lentil Salad with Grapefruit Orange Blossom Vinaigrette - CaliZona

6 - 8 servings

Ingredients

  • 2 Cups Dried Black Lentils
  • 6 Cups Filtered Water
  • 1 Cup or whole Recipe Grapefruit Champagne Vinaigrette recipe below
  • 1 Grapefruit - thinly sliced - cut the skin off - quartered
  • 4 - 5 Radishes – thinly sliced or diced
  • 1 Yellow Bell Pepper – diced
  • 3/4 Cup Asiago Cheese optional, you might need to add some salt if omitting
  • 1/2 Cup Basil - minced
  • 1 Garlic Clove - minced
  • 1 Teaspoon Sea Salt
  • Chevre Cheese - to taste - optional

Grapefruit Orange Blossom Vinaigrette

  • 2/3 Cup Grapefruit Juice - fresh squeezed
  • 1 Teaspoon Grapefruit Zest
  • 2 Tablespoons Champagne Vinegar
  • 2 Tablespoons Orange Blossom Water
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Shallots or 1/4 Cup - optional
  • 2 Small Cloves Garlic or 2 Teaspoons
  • 1/2 Teaspoon Dijon Mustard
  • 1/2 Teaspoon Sea Salt or to taste
  • Dash Black Pepper

Instructions

Lentils

  1. Sort the lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils and water to a medium pot, bring to a boil then reduce to medium-low and simmer.
  3. Simmer for 15 minutes. You don’t want them too soft or they will be mushy.
  4. While the lentils are cooking start the vinaigrette.

Vinaigrette

  1. Add mustard, grapefruit juice, zest, salt and pepper to a medium bowl and whisk together.
  2. Next, whisk in the champagne vinegar, orange blossom water and then slowly whisk in the olive oil.
  3. Stir in the garlic and shallots.

Assembly

  1. When the lentils are finished cooking, drain into a mesh colander and rinse to help cool them down. Cool to room temperature.
  2. Stir in the dressing (I add the whole recipe because I like the extra flavor and I don’t mind the extra liquid. If you want you can add less.)
  3. Stir in the salt, garlic and Asiago.
  4. Add the radishes, bell peppers and grapefruits.
  5. Add crumbled chevre onto individual salads.