This salad is awesome. Simple yet inventive. It was a hit at the picnic I brought it to the other day, which, now that I think about it, is good for everyone else, but bad for me…I want leftovers!
Recipe via my favorite recipe source of the moment, Food52. I adapted it slightly and give the adapted version below. This is definitely a keeper.
Lemony Lentil Salad
Adapted from Food52
1 head cauliflower, cut into florets
1 cup lentils (I used black beluga, but puy would be great too)
1 cup couscous
juice and zest of 1 lemon (next time I might up this to 1 1/2 or 2…I like lemon)
1 large garlic clove, minced (agan, next time I’m doing 2)
honey or brown sugar
1/2 cup extra-virgin olive oil (for the dressing), plus some to toss with the cauliflower*
1/4 cup chopped mint
salt and pepper to taste
Toss cauliflower with some extra-virgin olive oil, salt and pepper until well coated. Roast in a 425 degree F oven for 30-35 minutes or until golden brown and caramelized.
While the cauliflower roasts, make the lentils. Bring 3 cups of water to a boil. Add salt followed by the pre-rinsed and picked over lentils. Simmer until cooked through, about 20 minutes. (Check the package instructions and test as you go; cooking times will vary.) Drain and place lentils in a large bowl.
In the same pot, prepare the couscous (again, according to package instructions. I give common instructions for quick-cooking couscous here). Bring 2 cups of water to a boil, add salt plus a teaspoon or so of oil. Stir in the couscous and remove from heat. Cover and let sit about 2 minutes then remove cover and fluff with a fork. Add to the bowl along with the cauliflower.
In a small bowl, whisk the lemon juice, zest, garlic, drizzle of honey (or a pinch of brown sugar) and salt and pepper to taste. Slowly whisk in the oil until emulsified. Taste and adjust for seasonings. Pour over the salad, add the mint and toss to combine.
*cookingafterfive on Food52 calls for 3/4 cup of olive oil in the dressing. I didn’t feel I needed this much, but if the salad feels a little dry, go ahead and add in the last 1/4 cup.
The original recipe also calls for feta to crumble on at the end. I left it out (and kept it vegan for a friend, hence also the brown sugar) and didn’t feel like I was missing anything, but I will certainly try it next time.