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Recipes // Salads // Lentil Salad, Avocado, Pecans, Sherry Vinaigrette

Lentil Salad, Avocado, Pecans, Sherry Vinaigrette

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By Chef Franklin Becker
Serves 4

Ingredients:

  • 1 cup room temperature lentils, cooked
  • 1 avocado, diced
  • juice & zest of 1 lemon
  • 3 tbsp toasted pecans
  • 2 tbsp parsley
  • 4 oz arugula
  • salt & pepper to taste

 

  • ¼ cup sherry vinegar
  • 1 tbsp shallots
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp tarragon
  • ½ cup canola or grapeseed oil
  • salt & pepper to taste

Directions:

  1. Brine salmon (see pg) and pat dry.
  2. Just before grilling, lightly season the fish on both sides with salt and olive oil.
  3. Grill skin side up for two minutes, then rotate the fish and grill for another two minutes.
  4. Carefully turn the fish over onto to skin and grill for another 3 -4 minutes for medium rare.
  5. Leaving the skin behind on the grill, remove the salmon and squeeze a little lemon over the top.
  6. Sprinkle with a touch of cayenne pepper.
  7. For the lentil salad, combine all of the ingredients and place in the center of the plate.
  8. Place the fish on top of the lentil salad.
  9. For the dressing, combine the sherry vinegar, shallots and honey along with the Dijon mustard in a blender.
  10. Slowly add the oil and season.
  11. Add the tarragon and turn off the blender.
  12. Drizzle sherry vinaigrette around the plate and serve.
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