Lentil and Arugula Salad With Saffron Aioli

Total Time
1 hour
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Ingredients

Yield:8 servings
  • 1pound green lentils (du Puy)
  • 1teaspoon coarse salt
  • 1shallot, minced
  • 1cup champagne or white wine vinegar
  • ½cup extra-virgin olive oil
  • For the Saffron Aioli

    • 3cloves garlic
    • Coarse salt
    • 1egg yolk
    • ¾cup light olive oil
    • 3tablespoons white wine vinegar
    • Pinch of saffron
    • 1tablespoon warm water
    • 2heads of arugula
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

519 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 15 grams protein; 344 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the lentils in salted water, covered, for 30 minutes or until tender. Drain and cool. Add the shallot, vinegar and olive oil and toss well. Set aside.

  2. Step 2

    Make the saffron aioli. Peel the garlic cloves and mash them with half a teaspoon of salt in a mortar and pestle. Add the egg yolk and mix in thoroughly. Gradually add the olive oil little by little beating continually until you have a thick emulsion (this can also be done in a blender). Add the vinegar by the tablespoon to thin the sauce.

  3. Step 3

    Soften the saffron in the warm water. Add it to the aioli and mix in with a chopstick or a small fork. Let it sit for an hour or so, refrigerated, to develop the flavor.

  4. Step 4

    Thoroughly wash and dry the arugula. Arrange the leaves either on an individual plate or a large serving dish and spoon the lentils in the center. Serve with the aioli.

Tip
  • Leftover aioli can be used for fish soup or tomato soup, to go with boiled potatoes, tomatoes and grilled vegetables.

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