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1
½ cups *farro, cooked
according to package; toss with 1/4 cup extra-virgin olive oil and cool
1
1/2 cups De Puy lentils
(small green french lentils that hold shape when cooked)
2
*carrots,
peeled and diced into 1/8-inch pieces
1
small *onion, finely diced
1
*bay
leaf
4
cloves *garlic, minced, divided into two portions
1
tsp salt
4
*red
peppers
15
*mint
leaves, chopped
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1/2
cup *flat leaf parsley-roughly chopped
*8
oz. marinated feta,
crumbled (West River Creamery)
4
handfuls of *arugula, washed and dried
1
container *Sundried Tomato Tapenade (Sassy
River Sauces)
Zest
and juice of 2 lemons
½
tsp paprika
½
tsp kosher salt
½
cup extra-virgin olive oil
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Rinse
lentils, cover generously with water and bring to a boil with carrot,
onion, bay leaf, half of garlic and salt. Simmer lentils until cooked,
about 20-25 minutes. They should be tender, and still hold their shape.
Drain and cool.
While
lentils are cooking, roast peppers over flame-on stove or grill until
evenly charred. Place in a
bowl, covered with a plate, to trap steam. The steam separates the
charred skin from the meat of the pepper.
Scrape charred skin off peppers with fingers or a knife.
Do not rinse with water as you will lose flavor.
Slit open, remove seeds, and cut pepper into long strands.
Toss peppers in large bowl with cooked farro and lentils.
Add chopped herbs, tapenade and lemon vinaigrette.
Toss and season to taste with salt and freshly ground black
pepper. If grains need flavor brightened, add a dash of red wine
vinegar. Place arugula
in center of plates and grain salad in center of greens.
Top with crumbled feta cheese .
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