Vacation Scrapbook
-
Destination Dish December Recipe: Lentil Salad with Roasted Peppers and Bacon Vinaigrette
Blog
Archive
- May 13
- April 13
- March 13
- February 13
- January 13
- December 12
- November 12
- October 12
- September 12
- August 12
- June 12
- May 12
- April 12
- March 12
- February 12
- January 12
- December 11
- November 11
- August 11
- July 11
- June 11
- May 11
- April 11
- March 11
- February 11
- January 11
- December 10
- November 10
- October 10
- September 10
- August 10
- July 10
- June 10
- May 10
- April 10
- March 10
- February 10
- January 10
- December 09
- November 09
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...
Ingredients
- 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
Preparation
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.
--Enjoy!
Comments