Green grape and beluga lentil salad with chermoula vinaigrette
The Culinary Institute of America · 8 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- beluga lentils
- green California grapes
- 1 whole preserved lemon
- green onion
- toasted almonds
- roasted red pepper
- grated carrot
Pick through the lentils for anything that does not belong and rinse them.
Beluga lentils and picking them over
- bay leaf
- thyme
Put the lentils in a pot with the bay leaf and thyme, cover with just enough water and bring to a boil.
- salt
Add a little salt, mix, let sit a minute or two, then strain.
Rinse the lentils under cold running water to wash off dust and discolouring, and pick out the herbs.
Add the diced preserved lemon rind (seeds and flesh removed), almonds, green onion tops, carrot and roasted red pepper; top with the green grapes and set aside.
Assembling the salad
- whole cumin seeds
Toast whole cumin seeds in a dry pan, swirling, until fragrant and just starting to crackle; do not burn them.
- 1 clove garlic clove
- flat leaf parsley
- cilantro
- sweet paprika
- salt
- lemon juice
Combine the cumin seeds, one peeled garlic clove, the white parts of the green onion, flat leaf parsley, cilantro leaves, sweet paprika and a touch of salt; process a little, then add the lemon juice.
Processing the chermoula
- olive oil
Scrape down the bowl, add the olive oil and process just enough to make a broken, slightly chunky vinaigrette.
Add three quarters of the dressing to the salad, keeping the rest for the plate, season, and toss gently.