First-time TABLE contributor Sara Ghedina was born and raised in Italy, and came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “But I loved how adventuresome Californian cooks are. They mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.” 

CURRIED LENTIL SALAD

This salad is inspired by Greens, a landmark vegetarian restaurant in San Francisco, with windows overlooking the bay and the Golden Gate Bridge. Spices provide a lovely punch, and the secret is to let the salad rest for about half hour to allow the flavors to mix. It tastes even better the next day. Make sure to use a plain yogurt with neutral flavor, avoiding any made from coconut milk. Plain whole milk yogurt can be substituted for a vegetarian version. 

Ingredients

1 1/2 cup French lentils
1 carrot, diced

1/2 cup non-diary yogurt, such as almond or cashew
1 tbsp. white balsamic vinegar

1 lemon

1 tsp. ground cumin seeds
1/2 tsp. turmeric
1/4 tsp. coriander
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/2 red onion, thinly sliced
1 red bell pepper, diced

2 tbsp. chopped cilantro

Instructions

Rinse the lentils under running water for at least 30 seconds. Drain well. Place them in a medium-size saucepan, cover with water and add a pinch of salt. Bring to boil, then decrease the heat enough to maintain a gentle simmer. Cook until lentils are tender, about 15 to 20 minutes. Drain well and set aside.

Meanwhile, bring a small pot of water to boil, and cook the diced carrot for about 2 minutes. Drain and set aside.

Combine the yogurt with the balsamic vinegar, the juice of the lemon, and all the spices. 

In a large bowl, combine the lentils with the onion, the carrot and the bell pepper, pour the yogurt mixture over and mix well. Let them rest for about 30 minutes to allow the flavors to mix. Add the cilantro just before serving. Serve cold with pita bread. 

Serves 4

Please sample Sara’s other vegan fusion recipes: California Quinoa Salad, Kale and Strawberry Salad, and Mango Panzanella Salad.

STORY, PHOTOGRAPHY AND STYLING BY SARA GHEDINA

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