Empty My Fridge
Spanish Country Lentil Salad
Ingredientes
- Extra virgin olive oil4 colheres de sopa
- Sherry vinegar1 colher de sopa
- Dijon mustard1 colher de chá
- Garlic1 dente
- Lentil · cooked2 latas
- Walnut½ xícara
- Apple1
- Red onion · chopped⅓ xícara
- Celery · chopped⅓ xícara
- Goat cheese¼ xícara
- Parsley · chopped2 colheres de sopa
- Salt
- Black pepper
Modo de preparo
- Toast the walnuts in a dry frying pan over medium heat for 2 to 3 minutes, stirring constantly, until lightly roasted. Set aside.
- In a large bowl, whisk the olive oil, sherry vinegar, Dijon mustard and grated garlic together, and season with salt and pepper.
- Drain and rinse the lentils, shake off the excess water, then toss them in the dressing until coated.
- Add the diced apple, red onion, celery, goat cheese and parsley, crumble in the toasted walnuts, season with salt and pepper, and mix gently.
- Serve at room temperature or chilled. It keeps up to 3 to 4 days in an airtight container in the fridge.
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