Best Lentil And Arugula Salad With Saffron Aioli Recipes

LEMONY ROASTED BROCCOLI, ARUGULA AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper for easy-clean-up. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters.
• Toss the florets and sprouts in the olive oil so they are lightly coated, and sprinkle with the salt. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 24 to 28 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
• In the meantime, bring the water to a boil in a medium saucepan. Stir in the lentils. Reduce the heat, cover and simmer for 20 to 25 minutes, until the lentils are tender but still retain their shape. Drain off any excess water.
• Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit.
• In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more lemon juice (for more zing), salt (for more overall flavor), and/or pepper, if needed. This salad is best served immediately.

LENTIL, PEAR, AND ARUGULA SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• In small bowl, add the coconut flakes, soy sauce, maple syrup, and liquid smoke. Mix until well-combined. Spread evenly on a greased baking sheet, making sure the flakes aren't touching as much as possible.
• Bake for 10-15 minutes, stirring every 5 minutes, until golden brown. Then remove from the oven and let cool for 10 minutes.
• In a large bowl, combine the arugula, pears, lentils, and coconut bacon.
• In a liquid measuring cup or small bowl, add the olive oil, balsamic vinegar, salt, and pepper. Mix until well-combined.
• Drizzle the dressing over the salad and toss well. Serve immediately.
• Enjoy!

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH FRENCH LENTILS, SMOKED CHICKEN, AND ROASTED PEPPERS

Steps:

• In a medium saucepan, combine lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
• While lentils are cooking, roast red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heat-proof bowl, cover with plastic wrap, and let stand until cool. Peel and seed peppers, and cut into 1/2 inch slices. Place strips in a small saucepan with 1/2 tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
• In a large bowl, whisk together vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of dressing to lentils, and toss to coat. Add arugula, chicken, and cooled pepper strips to remaining dressing, and toss. Season both salads with salt and pepper. Arrange lentils into mounds on each of six salad plates, form a well in the center of each, and fill with arugula mixture.