Romaine Arugula and Lentil Salad with Confit Tomatoes & Peppers
A dish is so substantial, you will forget you’re eating salad for supper.
The richness of peppers and tomatoes roasted in olive oil is brightened beautifully with fresh greens and a big spoonful of lentils tossed in a tangy balsamic dressing. This dish is so substantial that you will forget you’re eating salad for supper. Recipe by Selena Orkwis of Nurture Pittsburgh.
ROMAINE ARUGULA SALAD WITH CONFIT TOMATOES & PEPPERS, BALSAMIC VINAIGRETTE & FRENCH LENTILS RECIPE
INGREDIENTS
1 pt cherry tomatoes
½ lb mini peppers
1 sprig rosemary
Extra-virgin olive oil, to cover
⅓ cup balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or sugar
1 tsp kosher salt
⅓ cup avocado oil
⅓ cup extra-virgin olive oil
1 cup French (Puy) lentils
Romaine hearts
Arugula
INSTRUCTIONS
To confit tomatoes and peppers: Place the tomatoes and peppers in a 12-inch cast-iron or other oven-safe pan. Tuck in the sprig of rosemary and pour in EVOO to cover. Roast at 300 degrees for about 25 minutes.
For the vinaigrette: Combine balsamic vinegar, Dijon, honey, and salt in a bowl or blender. Add the oils, whisking briskly or blending.
For the lentils: Place French lentils in a pot and add 2 cups of water. Bring to a boil and simmer for 20 minutes until tender. Drain and toss with ¼ cup of the vinaigrette.
Slice the romaine hearts into 1-inch ribbons. Toss with arugula. Top with lentils, confit tomatoes and peppers, and a drizzle of the dressing.
RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE
Try some of Selena Orkwis’ other delicious recipes:
Roasted Sweet Potato Burrito Bowl
Butternut Coconut Soup with Roasted Chickpeas and Pepitas
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Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.