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Sweet pea, black lentil and hearts of palm salad

Posted By Debbie McDuffee On February 23, 2010 @ 10:00 AM In Clack,Cuisine,General,Recipes,Side Dishes,Soups and Salads,Vegetarian | Comments Disabled

You’ve probably figured this out by now, but I’m a riffer. A certain dish gets stuck in my head, and I riff off a recipe inspired by it. In this case, I’ve riffed off one of my own recipes (I tend to do that a lot, actually) — black lentil and sweet pea salad.

Keith and I had been thinking about this one recently, and he was dying to have it for dinner tonight. My fresh basil was scanty and left a lot to be desired so I decided to change this recipe up a bit. It turned out that I changed it quite a lot, so much so that it deserves its own recipe. I shall call it “Sweet Pea, Black Lentil and Hearts of Palm Salad,” but only because George was already taken. Yes, I’ve been cooped up with a sick kid all week … I’m getting a little punchy!

Sweet Pea, Black Lentil and Hearts of Palm Salad

Ingredients:

  • 2 cups sweet peas (I used frozen)
  • 8 ounces black baluga lentils (from Trader Joe’s)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup hearts of palm, sliced

For the dressing:

  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons tamari
  • 1/4 cup olive oil
  • 1/2 – 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon onion powder
  • a dash or two of garlic powder

Whisk together dressing ingredients and toss with all the rest. Could it really be so easy?

I was thinking some sliced or slivered almonds would taste wonderful on this salad, which could also be served warm as a side dish. You could probably throw in some scallions for that onion-y bite or some Chinese noodles for a bit of crunch. You could probably do a lot of things I haven’t thought of too. Whatever you decide, we’ve already decided that in our house, this one’s a keeper.

Photo Credit: Debbie McDuffee

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