Green Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette
Take your beautiful composed salad directly to the table so everyone can feast their eyes first. You can substitute tofu cubes for the mozzarella for a vegan salad. Makes 4 to 6 servings.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Salad, Salad Dressings
Cuisine: American, Vegan Friendly, Vegetarian
Keyword: Salad, curry vinaigrette, black lentils, fresh mozzarella cheese or tofu
2tablespoonsplus 3 tablespoons fruity extra virgin olive oil
¼teaspoonplus ¼ teaspoon fine sea salt
Freshly ground black pepper
Curry vinaigrette:
1tablespoonDijon-style mustard
¼cupunfiltered apple cider vinegar
2teaspoonscurry powder
3tablespoonsavocado oil
2tablespoonsfinely chopped chives, optional
Greens and goodies:
4ouncesfirm tofu or fresh mozzarella cheese,cut into ½-inch cubes
5ounces mixed baby salad greens
Carrots, jicama, avocado, or tomatoes, as desired
Instructions
Cook the lentils:
Look over the lentils, sorting out any that don’t look right—rogue pieces of rock and such. Rinse, put in a saucepan, adding water to at least 2 inches above the lentils. Bring to a boil. Simmer until the lentils are tender, 20 to 25 minutes.
Drain the lentils. Toss with the first 2 tablespoons of olive oil, the first ¼ teaspoon of salt and plenty of black pepper. Set aside.
Make the curry vinaigrette:
Put the mustard, apple cider vinegar, salt, and curry powder in a bowl. Anchor the bowl in a circle made from a damp towel. Whisking constantly, slowly drizzle in the remaining 3 tablespoons of olive oil and the avocado oil. Add about 10 grinds of black pepper and the chives, if using.
Put the salad together:
Mix a few tablespoons of the curry dressing into the reserved lentils. Marinate the tofu or fresh mozzarella in about 1/4 cup of the curry dressing.
Choose a pretty salad bowl. Mound the mixed greens in the bowl, tearing them into fork-size pieces if they are large leaves. Arrange the vegetables in concentric rings over the lettuce. In the center, pile the curry-dressed lentils.
Drain the tofu or mozzarella cubes and spoon the curried cubes on top of the lentils.
Serve extra vinaigrette on the side.
Notes
For vegans: Substitute cubes of fresh extra firm tofu for the mozzarella.
Use any assortment of vegetables—including as snow peas, cherry tomatoes, blanched haricots verts. It's the cook’s choice according to what’s in the fridge.
Substitute more olive oil or walnut oil for the avocado oil.