Destination Dish December Recipe: Lentil Salad with Roasted Peppers and Bacon Vinaigrette
Destination Hotels & Resorts has challenged each of their chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their respective restaurant's menu that month. The ingredient changes every month, so do the menu items!
December's ingredient is the essential, hearty winter staple: red and black lentils! And, T. Cook's contribution? Executive Sous Chef Travis Watson's hearty, red and black lentil salad, mixed with roasted red peppers and a bacon-shallot vinaigrette...
- 2 cups red lentils (cooked, strained)
- 2 cups black lentils (cooked, strained)
- 1 large shallot, diced
- 1 garlic clove, minced
- ¼ cup red or green bell peppers (oven roasted, chopped)
- ½ cup high-quality champagne vinegar
- ½ teaspoon Dijon mustard
- 2 cups canola oil
- ¼ cup bacon (cooked, roughly diced)
- Kosher salt and fresh black pepper to taste
- 1 tablespoon granulated sugar
Toss cooked red and black lentils in a large mixing bowl, set aside. Add roasted peppers and gently fold into soft lentils.
For the vinaigrette; in a blender of food processor, add shallot, garlic, vinegar, mustard and sugar. Blend thoroughly. Then slowly drizzle in canola oil to mixture. Add salt and pepper and bacon, stirring in thoroughly.
Pour a few tablespoons of prepared vinaigrette over the cooked lentils and serve room temperature, or chilled as a cold side dish.