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Ingredients
FOR THE DRESSING
- 2 tbsp sherry vinegar
- 3 tbsp Argan oil extra virgin
- 3 tbsp olive oil extra virgin
- 1 shallot medium sized, sliced
- 1 shallot thinly sliced crosswise, fried till it becomes golden brown in generous amount of oil
- 1 tbsp mustard Dijon
- 1 handful parsley minced
- 1 handful roasted walnuts roughly chopped
- Salt and Pepper to the taste
Ingredients
FOR THE DRESSING
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Instructions
- Place the lentils, garlic, bay leaf, onion, carrot in a large pot, and cover with water.
- Bring to a boil, then lower the heat to a simmer for about 30 minutes (or your preference, depending on how tender you like the beans).
- Meanwhile, make the dressing: whisk together the vinegar, Dijon mustard, minced shallot, salt, and pepper. Gradually mix in the olive oil, then mix in the argan oil. Adjust to taste and set it aside.
- When the beans are done, remove from the heat and strain. Discard the garlic, bay leaf, onion, and carrot. Strain the beans very well.
- While the beans are still hot, mix them with the dressing. Adjust to taste.
- Lastly, add parsley, walnuts, and fried shallot.
- If you like a more intense argan oil flavor, you can drizzle on a bit more assuming the salad is not already too oily.
Recipe Notes
Reiko Akehi, Pastry Chef, Private Chef for high-profile families
Chef Consultant for Kai (Ito-en), Lady M, The City Bakery, Writer, Dessert book ‘New York Dessert Style’, Bunga Publishing, in Japanese. Food Journalist for Japanese magazines. Culinary Instructor @Institute of Culinary Education and @My favorite recipes. Assistant Pastry Chef @Bouley.
For more info and recipes please visit www.reikonyc.com All recipes are Reiko’s own.