Warm Lentil Salad with Pear and Roasted Tomatoes
Salads • Singaporean
Description
Recipe from a cookbook by Emily Johnson.
Ingredients
- Lentils 1 glass
- Marinated cherries 12 pieces
- Ginger 0 oz
- Arugula 1 bunch
- Pears 1 piece
- Raw cane sugar ¼ spoons
- Butter 1 tablespoon
- Grapeseed Oil 3 spoons
- Meyer Lemon Juice 1 tablespoon
- Maple syrup ¼ spoons
- Pink Himalayan Salt to taste
Step-by-Step Guide
Step 1
Cook the lentils in unsalted water (you will need half a cup) along with a piece of fresh ginger. Check under the lid frequently: red lentils cook quickly and can turn into mush, which is a disaster; they should be cooked al dente. Remove the ginger and drain the water. Leave covered with a lid.
Step 2
Tear the arugula by hand directly into the plates.
Step 3
Slice the pear into wedges, sprinkle with sugar, and caramelize in a hot skillet with 1 tablespoon of grape seed oil and some butter.
Step 4
Place the branch of cherry tomatoes, lightly brushed with oil, in a preheated oven at 480°F for five minutes.
Step 5
Arrange all the ingredients on a large plate, sprinkle with salt, and drizzle with a dressing made by mixing 2 tablespoons of grape oil, maple syrup, lemon juice, and salt.
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