A couple weeks ago, I met up with my brother in San Francisco for the weekend. I had been meaning to visit SF for a very long time and the city fell nothing short of my expectations. Not surprisingly, I instantly fell in love with the place, its architecture, diversity, dynamism, and of course its food. In short, everything about SF was incredible (except the steep prices)! Continue reading “Meyer Lemon Lentil Salad with English Peas, Prosciutto, Soft Boiled Egg”
Happy Monday! This week is a good week: it’s my last week of classes as a Sophomore. I can’t believe I’m almost halfway done with my college career. Time really does fly. In celebration, I’m not afraid to say that this dish is one of the best I have cooked since I started Stovetop Story. Though I don’t usually have a set of preferred recipes, this may be one of the best culinary surprises I have had so far.
When it comes to cooking, one of my mom’s specialties is her “world famous” lentil salad with onions and a dijon vinaigrette. I grew up with it, and it has definitely become one of my go-to lunch options when I’m on a time crunch. It’s fast, easy, and incredibly satisfying. Yet, I recently stumbled upon a lentil salad recipe on My New Roots, Sarah Britton’s amazing food blog. What immediately caught my eye was her title: “The Best Lentil Salad, Ever”. When I first read it, I naturally thought to myself that however good her recipe would be, it wouldn’t top my mom’s. After trying it, I have to admit that it’s delicious, but in a different way. The star of her recipe is the dressing, a spicy Maple Vinaigrette with dijon mustard and apple cider vinegar (so basically a twist of my mom’s dressing). Since I was quite skeptic when I first saw the list of ingredients, I slightly tweaked it, and it turned out to be one of the best dressings I’ve ever tasted. So though I still love my original (more simple) recipe, this one’s a keeper for when you need to step up your game! Bon appétit!
Recipe for the dressing barely adapted from My New Roots.
Prep Time: 10 min
- 1/2 cup cooked lentils
- a handful of cherry tomatoes
- a handful of sun-dried tomatoes
- 1/4 small onion
- crumbled feta cheese (to taste)
- chopped fresh parsley
- salt, pepper to taste
- 2 1/2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/2 tbsp maple syrup
- 1/2 tbsp dijon mustard
- 1/2 tsp ground cumin
- a pinch turmeric
- a pinch nutmeg
- Make the Maple Vinaigrette by mixing all the ingredients well together, in a closed container.
- Meanwhile, roughly chop the cherry tomatoes, sun-dried tomatoes, onion, and fresh parsley, and put them in a bowl.
- Add the cooked (and cooled down) lentils to the bowl, toss with the dressing and the veggies, and top with crumbled feta cheese and some more fresh parsley. Adjust the seasoning and enjoy!