I picked up a bag of sprouted lentils a couple of weeks ago and have been trying to decide what to do with them. Not wanting to hide them in a soup, I thought instead to showcase them in a salad with roasted chioggia beets, hard boiled egg, toasted hazelnuts, mixed greens, and my old standby, balsamic-mustard vinaigette. I added some blanched yellow wax beans one day as well.
Here's a "recipe" for the vinaigrette:
- 1 tbs. dijon mustard
- 1 tbs. balsamic vinegar - you don't need anything fancy for this
- 2 tbs. olive or grapeseed oil
- pinch of salt, few grinds of pepper
And that's it. Super easy, goes with everything. I like to mix the ingredients in a small plastic squeeze tube that I can take to work and keep in the break room refrigerator all week.