Lentil And Piquillo Pepper Salad Recipes

LENTIL AND PIQUILLO PEPPER SALAD

Steps:

• Rinse and pick through the lentils to remove stones and other detritus. Add to a large pot and cover with water; add salt and bay leaf. Bring to a simmer over medium-high heat; then cook uncovered until lentils are tender but still firm, not mushy, about 20 minutes. Meanwhile, toss the cherries with the vinegar in a small mixing bowl. Set aside to soak.
• Drain cooked lentils and transfer to a large bowl; discard the bay leaf. Peel shallot and cut it in half lengthwise. Lay the halves flat on a cutting board; finely slice the halves lengthwise, stopping at the root so the shallot stays intact. Then slice crosswise to mince. Add minced shallot to the lentils, along with ¾ of the macerated cherries, reserving the vinegar. (Add remaining cherries to taste.)
• Slice open the piquillo peppers so they lie flat. Scrape and discard the seeds. Stack peppers and chop into a small dice. Add to the lentils, along with the mustard, a pinch of salt, and 3 tablespoons olive oil. Toss to combine, then adjust to taste with more cherry vinegar, the remaining oil, and salt as needed. Optional: Let rest 30 minutes before serving so the flavors can meld.
• Just before serving, finely chop the chives into ¼-inch pieces. Toss into the lentils and serve warm or at room temperature.

LENTIL & RED PEPPER SALAD

Steps:

• Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
• Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.