Lentil Salad with Tofu and Bean Mayonnaise
Salads • Author's
Description
This salad is an ode to legumes: lentils and red beans make up the salad, while white beans form the dressing, accompanied by neatly arranged tofu cubes on the plate. If you want to add a substantial dose of fiber, iron, and dietary vegetarian protein to your diet alongside these beans, here’s a beautiful way to do it. Additional delights come from finely chopped tomatoes, Dijon mustard, sweet and sour Chinese sauce, and balsamic glaze, which dress the salad in moderate amounts to prevent excessive starchiness and monotony from the legume mix. Recipe from a popular American bistro.
Ingredients
- Lentils 5 oz
- Lentils 5 oz
- Radish 0 oz
- Tomatoes Concasse 0 oz
- Tofu 5 oz
- Chinese green beans 0 oz
- White Balsamic Cream 0 fl oz
- Sesame bun 0 oz
- Cress salad 0 oz
- Canned Baby Beets 5 oz
- Vegetable Oil 0 fl oz
- Dijon Mustard 7½ ml
- Meyer Lemon Juice 0 fl oz
- Salt 2½ g
- Sugar 0 oz
- Sweet Chili Sauce 0 oz
- Avocado flesh 0 oz
- Microgreens to taste
Step-by-Step Guide
Step 1
Blanch the green beans until they are just tender, then transfer them to ice water to cool.
Step 2
Cook both types of lentils separately for 10 minutes. Cool and rinse.
Step 3
Prepare a bean mayonnaise by blending canned beans with vegetable oil, salt, sugar, Dijon mustard, and lemon juice.
Step 4
Mix the bean mayonnaise with the sweet and sour sauce and avocado flesh until you achieve a smooth consistency.
Step 5
Cut the green beans in half lengthwise and slice the radishes thinly.
Step 6
Mix the green lentils with the sauce and plate them using a ring mold.
Step 7
Mix the red beans with the tomatoes and the beans. Layer them on top of the green lentils using a ring mold.
Step 8
On a plate, arrange the remaining green sauce, add pieces of tofu and slices of radish. Drizzle the tofu with balsamic cream and garnish with microgreens.
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