Everybody knows how much I love lentils, but this Lentil Salad
really blew me away. It was so delicious that when I was making it, and my brother and sister-in-law and I tasted it, I immediately cooked the remaining pound of lentils just so that there would be leftover lentil salad to take home for the three of us. Yes, they are lentil lovers, too. I hope that they enjoyed their lentils as much as I enjoyed mine. I enjoyed mine in Lentil Tacos, and then I had it as just a salad, although a nice tostada with the same Chipotle Cheddar melted on top sure was yummy with it.
NOTE: If you do make the lentil salad, buyer beware: the green lentils available in the bulk bins do not hold up well for a salad. Spend the extra 50 cents to a dollar per pound for the lentils that will not burst, whether they are the green or the black ones. It makes a definite difference in the texture of the salad. (Think mushy lentil soup – does not make refreshing lentil salad as pictured above). I made a version yesterday using the French green lentils from the bulk bins, and the did not hold their shape and did not make the same beautiful salad I had the week before. Part of the beauty of the salad is in the quality of the texture.
Here’s the recipe for the Lentil Salad with Preserved Lemon Dressing. If you have no preserved lemons, any lemon vinaigrette or french vinaigrette (or just oil and vinegar), will substitute nicely: